Rinse cut potatoes in a large bowl with cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
In a 5-quart pot or Dutch oven heat oil to 350. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain fries & pat dry. Add fries, a handful at a time, to oil. Fry, stirring occasionally, until soft about 6 min. Carefully remove fries and drain. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve reheat the oil to 350. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.
Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
- Paper towels
- Dutch oven