4 russet potatoes or a 12-ounce bag of frozen, precut fries
Peanut or canola oil for frying
2 tablespoons extra-virgin olive oil
1/2 cup fresh minced garlic
1/2 cup kosher salt
1 tablespoon black pepper
1 tablespoon dried thyme
Instructions
Cut the washed russet potatoes (if using) into 1/2-inch to 3/8-inch thick strips. If using a French mandoline, set it to its thickest setting. Heat the peanut or canola oil in a cast-iron skillet or any heavy-duty pot to 360 degrees.
In another frying pan, heat the olive oil and add the garlic, cooking it for 30 seconds. Remove from pan and place in a mixing bowl with the salt, pepper and thyme. Mix well.
The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries in oil for another 90 seconds. Remove and let drain. Drop fries again in oil, this time for 60 seconds or until crisp and golden brown. While fries are still warm, toss them with the garlic seasoning.
