2 pounds russet baking potatoes
2-1/2 quarts peanut oil
Peel potatoes and cut into 3/8-inch sticks. Heat oil in a large saucepan or deep fryer to 330°F. Swish potatoes in cold water. Drain and then dry thoroughly in paper towels.
Place a big handful of potatoes into a frying basket and place into the hot oil. Cook for 2 to 3 minutes, until tender, but not browned. Remove from the fryer and drain on a pan lined with paper towels. Continue with the rest of the potatoes. Let stand at room temperature for at least 5 minutes or up to several hours.
Just before serving, heat oil to 375°F. Place 2 handfuls of potatoes in the frying basket and place in the oil. Cook for 4 or 5 minutes, or until brown. Drain on paper towels and continue until all are done. Salt and serve.