Ingredients
- 2 pounds large russet potatoes approximately 4 potatoes
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ cup breadcrumbs
- Oil for deep-frying
Instructions
- Peel the potatoes and cut into large cubes. Keep them submerged in cold water to prevent browning.
- Boil a large pot of salted water and cook the potatoes until fork-tender, about 15-20 minutes. Drain and rinse with cool water.
- Mash the potatoes until smooth, seasoning with salt and pepper. The mixture should be stiff and hold together.
- Spread the mashed potatoes on a foil-lined jelly roll pan to a thickness of about ¾-inch. Chill in the refrigerator for at least 1 hour.
- Cut the chilled potato layer into fries. Carefully separate them, ensuring they do not break.
- Prepare three bowls with flour, beaten eggs, and breadcrumbs, respectively. Season each lightly with salt.
- Heat oil in a deep-fryer as per the manufacturer's instructions. Prepare a wire rack with paper towels underneath.
- Coat the fries in flour, dip in eggs, and then cover with breadcrumbs. Fry in batches until golden brown, about 2-3 minutes. Transfer to a wire rack.
- Season with additional salt while hot and serve with your favorite dipping sauce.