| Peel
the potatoes. Cut the potatoes lengthwise into ¼" strips and
then into ¼" fries. Fill a large bowl with the water and place
the potatoes in the water. This will draw out some of the starch
in the potatoes.
In a
heavy stockpot, add the canola oil. Place a thermometer on
the side of the stockpot. Heat the oil over medium heat until
the thermometer registers 350°.
Drain
the potatoes on a towel. Add a large batch of the potatoes
to the hot oil and fry until the potatoes just start to turn
golden on the edges, about 5 minutes. Remove the potatoes
from the oil and let drain on a rack placed over a cookie
sheet. Let the potatoes cool for about 15 minutes.
Re-heat
the oil to 350° for the second frying. Add a batch of
the potatoes to the oil and fry again, this time until golden
and crisp, about 5-8 minutes. Drain potatoes on a rack over
a cookie sheet, sprinkle with salt, and immediately serve
with the steaks.
|
