Cut the potatoes lengthwise into 1/2 inch thick Slices. Stack 2 - 3 slices in top of each other and cut them length wise into 1/2 inch wide strips. Place the sliced potatoes in a large bowl of cold water for 10 min to remove starch. Drain the Potatoes and pat them dry.
2.
Line a rimmed baking sheet with parchment paper. Add enough oil to a large heavy pot to reach a depth of 4 inches. Attach a deep fry thermometer to the side of the pot and heat the oil over medium-high heat until it gets to 325F. Carefully add the potatoes to the oil and cook until tender, 4-5 min per batch, stirring them occasionally with a slotted (with holes) spoon. Using the slotted spoon transfer potatoes to the parchment-lined baking sheet and let cool (30 min) Do not get rid of oil.
3.
When ready to serve reheat oil over high (375F). Working in batched return fries to oil and cook until golden and crisp, stirring occasionally, 4-5 min. Transfer fries to paper towels to drain. Sprinkle with salt and serve right away with Tarragon Anchovy Mayo.
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By
mrk
