Peel the potatoes , if desired, and cut lengthwise into 1/4- to 3/8-inch sticks. Soak in ice water if not ready to fry.
In a deep-fat fryer, heat peanut oil according to manufacturers directions to 365 degree F, or heat oil in a 3-quart or larger saucepan to 365 degree F (saucepan should be no more than half full).
Drain the potatoes well. Pat potatoes thoroughly dry on paper toweling. Fry the potatoes, about one-third at a time, until potatoes are tender in the center and edges are just beginning to color and blister, about 7 to 9 minutes. Remove with a frying basket and drain on paper toweling.
To serve, sprinkle lightly with salt. Makes 4 servings.