Cold Fry Fries

4 medium russet potatoes, scrubbed and rinsed under cold water (4)

4-5 cups canola oil (1 - 1.25 L)
1. Cut potatoes lengthwise into 3/8 inch (10 mm) thick fries (precision not essential). Transfer cut potatoes to a large bowl and rinse with cold water until water is clear. Strain, transfer to a clean dish towel and pat dry. (This step will prevent potatoes from sticking together while cooking).
2. Transfer cut potatoes to a deep cast iron pan, dutch oven, or large stainless steel saucepan. Pour oil over potatoes until they are completely covered.
3. Place pot on burner and set to high heat. Bring oil to a boil while gently stirring potatoes with a metal spoon or tongs to prevent sticking. When a full rolling boil is achieved, reduce heat to medium-high. Cook potatoes while continuing to stir every few minutes until they are a deep golden brown colour, about 15 minutes.
4. Remove fries with a wire skimmer and transfer to a paper towel lined pan. Season and serve immediately.
*Seasoning variations

Sprinkle with salt, or salt mixed with a favourite dried herb.

Add a couple of rosemary sprigs to oil during the last few minutes of cooking. Sprinkle fried rosemary leaves over fries and serve immediately.

* Do not try this method with other potatoes, such as sweet potatoes; they will not be crisp and will get more soggy as they cool.