Pommes Frites (French Fries)
Russet potatoes, about 2 per person Oil, such as canola or peanut oil Kosher saltWash and cut the potatoes into long, thin sticks – (julienned)
Cover in ice water. Over the next hour or so, change the water until it’s clear and free of starch.
Dry the potatoes completely. Heat enough oil to reach half way up the sides of a deep, heavy pan to about 325 degrees.
Add potatoes in small batches and fry for between 3 to 4 minutes. (Big batches will cause the oil’s temperature to drop quickly and the potatoes will cook unevenly.)
They will look limp and pale.
Drain on paper towels, paper bags or parchment paper. (Do NOT salt now, unless you want a hot-oil splatter fest.) Note: You can actually refrigerate or even freeze the potatoes at this step, and save the second frying for another day.
Heat oil to between 365 to 375 degrees. Fry the potatoes again, this time for a few minutes, or until they look crispy and beautifully browned. Drain on paper, as above, but sprinkle liberally with kosher salt. Serve immediately.
If you rewarm the frites later, watch them carefully so they don’t burn.