Instructions

1. Peel the potatoes with a vegetable peeler or paring knife. Cut each potato into even slices, lengthwise using a sharp chef's knife and a clean cutting board. Make the slices anywhere between 1/4 an 3/4 inches wide, depending on the size of potato cubes you want. They don't have to be perfectly even.

2. Stack the slices on top of each other, then cut again lengthwise into strips the same width of the first slices you made. Hold the potato strips together and cut across the strips, at the same width as the previous cuts to create the potato cubes.

3. Place the cubes in a bowl of cold water in the refrigerator to soak for an hour or two.

4. Fill the deep fryer at least halfway with canola or peanut oil and heat to 325 degrees Fahrenheit. If your deep fryer doesn't have its own temperature gauge, use a candy thermometer to check the temperature.

5. Add the cubed potatoes to the hot oil and let them cook for 3 to 4 minutes. They should look pale and feel soft at this point. Remove them using the fryer's basket and drain them on large plate lined with paper towels.

6. Turn up the heat of the deep fryer to 375 F. Add the potatoes back into the hot oil and fry until they are golden brown and crispy, roughly another 3 to 4 minutes. Remove them again and drain them on fresh paper towels. Season with salt and pepper.