Homemade French Fries With Five Dipping Sauces

• 3 pounds russet (baking) potatoes (5 or 6)
• 4 to 6 cups vegetable oil for deep-frying
• Salt
• Accompaniments:
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• , and/or
• A 5- to 6-quart pot; a deep-fat thermometer

1. Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
2. Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
3. While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300u0b0F.
4. When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300u0b0F as possible and return oil to 300u0b0F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
5. Reheat oil over medium-high heat until thermometer registers 375u0b0F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375u0b0F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375u0b0F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.

russet, vegetable oil, salt

Taken from www.epicurious.com/recipes/food/views/homemade-french-fries-with-five-dipping-sauces-51112790 (may not work)