Peel the potatoes and cut them lengthwise into fry shapes roughly 1/4-inch thick. Place the cut potatoes in a large bowl and rinse thoroughly under cold water until the water in the bowl is clear. Drain the potatoes and place them on paper towels in a single layer, pat them dry.
Place the potatoes in a cast-iron dutch oven and pour the oil over top. Turn the heat to high and bring the oil to a boil, about 8 minutes.
Gently stir the fries to keep them from sticking. Continue to cook the fries keeping the heat on high, gently stirring occasionally, until the fries are golden brown, crispy on the outside, and creamy on the inside, about 20 minutes.
Using a slotted spoon transfer the fries to a plate lined with paper towels. Season with salt and enjoy.
I didn't have peanut oil, so I used vegetable and these turned out perfect. I got concerned because they weren't browning, but trust the process, they WILL get there! These were delicious fries!! I will definitely hang onto this recipe
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