Fries .. fries... and more fries!
2 lb. baking potatoes, peeled and cut into
Vegetable oil for deep-frying
Sea salt, to taste
4 garlic cloves, minced
3 Tbs. chopped fresh parsley
Rinse the potatoes and place in a bowl of ice water.
Pour the oil into a deep fryer and heat to 325°F. Line a tray with paper towels.
Drain and dry the potatoes well. Remove the fryer basket from the oil, place 2 handfuls of potatoes in the basket and lower into the oil. Alternatively, using a skimmer or tongs, carefully lower the potatoes into the oil. Fry until the potatoes are just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.
Reheat the oil to 375°F. Fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Transfer the fries to a heat-resistant bowl, add salt, garlic and parsley, and toss to coat the fries. Serve immediately.
Soaking the potatoes in ice water helps remove excess starch. Be sure to dry them thoroughly as the moisture can cause splatters and explosions when the food comes into contact with hot oil.