Ingredients

• Celery salt, for sprinkling
• Vegetable oil
• 4 large russet potatoes, scrubbed, peel-on

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Instructions

1. Watch how to make this recipe.
2. Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
3. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.