Serves 1 to 2
4 Yukon gold potatoes
Oil for frying
Cut the ends off the potatoes, and peel
Make a small slice of each long side, then cut into equal planks – put them into cold water as soon as you cut them
Agitate them in the water to remove the excess starch – the water will become cloudy
Put them into a pot of cold water to cover, then bring to a simmer – cook until you can almost poke a knife through them
Cool them on a wire rack in the fridge until dry and cold, about 30 minutes
Preheat a couple inches of oil or a deep fryer to 330 degrees
Add the potatoes and cook about 5 minutes, or until barely being able to see color – you don’t want them brown at all – remove and let cool
Turn the fryer up to 375 and cook again, until golden brown – 3-4 minutes
Remove, drain on paper towels and season immediately with kosher salt before serving