Ingredients
- Russet potatoes, cut into 2-inch chunks1 lb
- Salt
- Black pepper, freshly ground
- Olive oil, not extra virgin2 qt
- Sour cream, optional
- Chives, chopped; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Place potatoes into a container of very cold water. Let sit until potatoes, when rinsed, give off clear water.
Heat oil in a deep-fryer or a large pot to 325°F. Add potatoes in batches and deep fry, stirring occasionally, until potatoes are tender and only very slightly browned. Drain on a cooling rack in a newspaper lined sheet pan.
Increase oil temperature to 375°F. Add potatoes again, in batches, and cook until golden brown and crispy.
Once all potatoes have been fried and drained on the rack, sprinkle them very liberally with salt and freshly ground black pepper. Toss to coat, then serve with sour cream and chopped chives, if desired.