Balthazar's French Fries

Peel potatoes , and cut into 4-by-1 / 4-inch matchsticks.

Place in a large bowl , and add enough water to cover by 1 inch.

Transfer to the refrigerator for 12 to 24 hours.

Drain potatoes very well 20 minutes before frying.

In a medium stockpot , heat oil over medium-high heat to 325 degrees.

Working in batches , add the potatoes to the oil.

Blanch for 3 minutes.

Use a slotted spoon or a skimmer to transfer potatoes to a baking sheet.

Allow the oil to return to 325 degrees between each batch.

Heat the oil to 375 degrees.

Working in batches , add the blanched potatoes to the oil , and cook until golden brown , about 3 1 / 2 minutes.

Use a slotted spoon to transfer potatoes to a paper towel lined baking sheet to drain.

Allow the oil to return to 375 degrees between each batch.

Sprinkle with salt , and serve immediately.

russet potatoes, peanut oil, fine sea salt