Double French-Fried Potatoes

Cut potatoes into 1/4" x 1/4" inch thick sticks or use French-fry cutting disc of food processor (or mandolin). Place potatoes in large bowl; cover with cold water. Let stand at least 30 minutes but not more than 1 hour; drain. Spread potatoes on double thickness of paper toweling to absorb excess moisture; pat dry with additional paper toweling.

Heat 5 inches of vegetable oil in deep fryer or large deep heavy saucepan to 400F. Place about one fourth of the potatoes in frying basket; immerse in hot oil. Fry about 3 minutes; remove from oil to tray lined with double layer of paper toweling. Repeat until all potatoes have been prefried. Reserve potatoes at room temperature.

About 40 minutes before serving time, reheat oil to 400F. Fry potatoes in batches as described in previous step until golden brown, about 10 minutes per batch. Drain thoroughly on double thickness of paper toweling; keep first batches warm in oven set at lowest setting. Sprinkle generously with salt; serve at once.