Irish Chips

Ingredients

• 4 large russet potatoes Potato, raw (flesh and skin)
• 1/2 teaspoon sea salt Salt, table
• 6 pints canola or vegetable oil (for deep frying; mostly not absorbed, so not counted) (optional) Vegetable oil (soybean)

Instructions

1. Peel the potatoes. Halve each lengthwise, quarter, then cut each quarter lengthwise twice more so each potato yields 16 long chips.
2. Add chips to a large saucepan, cover with water, and season with salt. Bring to a boil, reduce heat, and simmer for 4 minutes.
3. Drain into a colander and let sit 5–10 minutes to steam dry.
4. Pour oil into a large Dutch oven or deep frying pan to just under half full. Heat to 375°F.
5. Lower chips into the hot oil in 2–3 batches (don't crowd or they'll stick). Cook 8–10 minutes until just turning golden.
6. Remove with a metal strainer and drain on paper towels. Serve hot.