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" Recipe courtesy of Jonathan Waxman JW FRIES Serves 6 to 8 6 to 8 large russet potatoes (about 8 pounds), preferably organic  6 to 8 cups peanut oil or corn oil (fresh or used once before to fry potatoes)  Sea salt 1. Peel the potatoes and place them in a bowl of ice water. Refrigerate for at least 8 hours, or overnight. 2. Using a sharp knife, cut each potato lengthwise into 3 slices. Cut each slice lengthwise into fifths, yielding fries that are approximately 2\u00BD-inch wide. Place them in a bowl of cold water. 3. Heat the oil in a 10-quart heavy pot over high heat until the oil reaches 250\u00B0F. Meanwhile, drain the potatoes well and pat dry thoroughly with a kitchen towel. 4. You are going to fry the potatoes twice. Add them to the hot oil in batches \u2014 do not crowd \u2014 and blanch for 5 minutes. Carefully remove the potatoes and let them drain and cool on paper towels. Spread the potatoes on a baking sheet and refrigerate, uncovered, for at least 1 hour, or up to 6 hours. Set the pot of oil aside. 5. Bring the French fries to room temperature, about 30 minutes. 6. Heat the oil to 300\u00B0F. Fry the potatoes, again in batches, until crisp and golden brown \u2014 not pale gold and not brown! Drain on a brown paper bag or paper towels, sprinkle with salt, and serve quickly, before they cool. PENELOPE MAKES THE FRIES The fries: Well, these are an all-weekend science project, a total pain to make, as Waxman points out. Your passion for fries determines whether all the effort is worth it. The science part is a lot of soaking and chilling to remove the starch from sliced red potatoes. Waxman calls for either peanut or corn oil. I used the former, just because it seemed odder, more interesting. They looked gorgeous, and five of us devoured the pile in less than five minutes. And they were, in fact, very nearly perfect: crunchy-creamy, both rich and light, if that makes sense. My gang liked the peanut aftertaste; I had been marinating in the stuff too long to agree and might try the corn oil next time. Will there be a next time? &amp;quot;You can eat them so much faster than you can make them,&amp;quot; my daughter said, gazing sadly at her empty plate. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a541/jonathan-waxman-fries-recipe/>