2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
2 tablespoons Stubb’s Steak Spice Rub
Peel and rinse the potatoes. Cut each potato lengthwise into about 5 pieces, then cut each piece into sticks. For crispier fries, cut sticks thinner. Put the fries in a large bowl and cover with cold water. Soak the fries for 2 hours or overnight if preferred.
Drain the water and place the potatoes on a baking sheet lined with paper towels. Pat the fries with paper towel, being sure to soak up any excess water.
Heat a few inches of vegetable oil over medium-high heat in a skillet or heavy pot. Let the oil reach 300° F. In about 4 batches, fry the potatoes for 4 to 5 minutes per batch. The potatoes should not be brown at this point. Remove each batch and drain them on new, dry paper towels.
After all the potatoes have been fried at 300° F, turn up the heat until the oil reaches 400° F. Re-fry each batch again until the fries are golden and crisp. Remove from the oil and drain on fresh paper towels. While the fries are still hot, sprinkle Stubb’s Steak Spice Rub over top of them, being sure to mix and coat each fry. Serve while the fries are still warm.