A classic that needs no introduction. Golden, properly crisp fries with soft, creamy centers, made with a simple one-fry home technique. Cheap, straightforward, and dangerously easy to keep eating.
Peel the white potatoes and cut them into even 8 to 10 mm batons. Pat them very dry, place them in a medium pot while it is still cold, and pour the cold vegetable oil over them, making sure the fries are submerged.
Set the pot over high heat and let the oil and potatoes heat together. Once the oil is bubbling vigorously, continue cooking without stirring for about 12 to 15 minutes, until the potatoes are tender and their surfaces begin to firm. Then gently separate them with a skimmer and cook for 5 to 8 minutes more, stirring occasionally, until evenly golden and crisp. Stay beside the pot and keep all water away from the hot oil.
Lift the fries from the oil with the skimmer and drain them on paper towels. Season immediately with the salt and serve at once: they should feel dry and crisp outside
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