Ingredients for 4
4 Russet potatoes (about 2 pounds), peeled, and cut into ½-inch sticks
2 quarts oil for frying (canola, vegetable, or peanut)
Pre-heat ikich Sous Vide Precision Cooker to 185℉ (85℃), 30 minutes
Spread fries evenly in vacuum bag, seal, and cook for 30 minutes.
Remove potatoes from bag, place in one layer on baking rack, and allow to air dry for at least 10 minutes.
In large Dutch oven or heavy-bottomed pan, heat oil to 275℉,fry potatoes in batches until just beginning to brown, about 7 minutes.