4 russet potatoes (about 8 ounces/227 grams each), scrubbed and rinsed
2 teaspoons plus 2 quarts peanut oil
Heavy pot or large Dutch oven
Large hand strainer or "spider"
Note: since the fries have already been cooked by baking, they're won't be as much bubbling and foaming in the oil, which is nice. Even better: the fries will be ridiculously crisp on the outside while still cream-soft on the inside.
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