french fry question

[Guest]

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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