2 quarts corn oil
2 baking potatoes (large Russets or Idaho), about 1 pound
salt and pepper, to taste

In a heavy 4 or 5 quart kettle, heat oil over moderate heat until a deep-fat thermometer registers 325°F. Line a shallow baking pan with paper towels.

Cut potatoes lengthwise into 1/2-inch thick sticks or wedges.

Cook potatoes in hot oil for 2 minutes and with a slotted spoon transfer to paper towels to drain. Heat oil until it registers 350°F on a deep-fat thermometer.

Return potatoes to oil and cook until golden, about 5 minutes. When fries reach the desired color, transfer with a slotted spoon to paper towels to drain.

Toss fries in a large bowl with sea salt and pepper; other seasonings may be added, such as seasoned salt, onion powder, garlic powder, cayenne pepper, etc. Season while still hot.

Yield: 2 servings