For crisp, creamy French fries without all the fuss and fat — and that only absorb about 1 tablespoon of oil per person (less fat than most people put on a baked potato):
Place 2 pounds of raw all-purpose potatoes (about 6 medium) that have been cut into 3/8-inch sticks and 2 1/2 cups of cold oil (preferably peanut) in a large (12-inch) skillet. Turn the heat to medium and fry until the potatoes develop a pale golden shell, 25 to 30 minutes. (You can move the fries around for the first 10 minutes or so, but for the next 10 to 15 minutes the potatoes are too fragile, so do not disturb them.) Increase heat to medium-high and fry until golden brown.
Drain, sprinkle with salt and serve immediately.
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