Makes 4-6 servings. Difficulty
4 large russet potatoes, peeled and cut into 1/2 inch strips Peanut oil Kosher salt Freshly ground black pepper (optional) 1/4 cup freshly grated parmesan cheese
Soak peeled and cut potatoes in cold water for about 30 minutes. Drain and pat dry with paper towels.
In a deep fryer or heavy pot, heat about 3 inches of peanut oil to 330°F. Drop potatoes into the hot oil and fry for about 2 minutes or until oil spatter stops. Remove potatoes with a slotted spoon and drain on paper towels. They will be limp and pale at this point.
Just before you are ready to eat, heat oil temperature to 365°F. Fry potatoes in small batches until they are golden brown, about 2-3 minutes. Remove them with a frying basket or a slotted spoon and drain on paper towels. Season with salt and freshly ground black pepper and sprinkle with parmesan cheese. Serve immediately.