Parmesean French Fries

• Peanut oil for deep-frying
• 3 pounds russet potatoes, peeled
• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper
• 2 ounces Parmesan cheese, cut into shavings with a vegetable peeler
• 2 teaspoons finely chopped fresh Italian (flat-leaf) parsley
• 1 teaspoon grated lemon zest

1. Pour the peanut oil to a depth of at least 4 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 325F.
2. Make sure the pot is at least 8 inches deep to allow room for the oil to foam up without risk.
3. Meanwhile, cut the potatoes lengthwise into 1/2-inch-thick slices.
4. Then stack the slices and cut the stacks into 1/4-inch-wide strips.
5. Rinse the potato strips in a bowl of cold water, changing the water until it runs clear.
6. Dry thoroughly with paper towels.
7. Working in 2 batches, fry the potatoes for 2 minutes to cook them partially.
8. Using a slotted spoon, transfer the potatoes to paper towels to drain.
9. Reheat the oil to 375F.
10. Again working in 2 batches, fry the potatoes until golden brown and crispy, about 5 minutes.
11. Using the slotted spoon, transfer to paper towels to drain briefly, then put the French fries in a large bowl and season to taste with salt and pepper.
12. Add the Parmesan cheese, parsley, and lemon zest and toss to coat the fries evenly.
13. Serve at once.

peanut oil, russet potatoes, salt, freshly ground black pepper, parmesan cheese, fresh italian, lemon zest

Taken from www.cookstr.com/recipes/parmesean-french-fries (may not work)