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Frites
SERVES 4
This is how 3 Fonteinen makes its superlative french fries.
4 lbs. russet potatoes, peeled
Peanut oil
Salt
1. Cut potatoes into 3" X 1/2" batons, put into a large bowl ofcold water, and set aside to soak for 10 minutes. Drain in acolander, then dry very thoroughly with double layers of papertowels.
2. Pour oil into a large, heavy-bottomed pot to a depth of 3"and heat over medium heat until temperature reaches 285º on acandy thermometer. Fry potatoes in small batches, stirringoccasionally with a slotted spoon, until soft and limp, about 10minutes. Transfer potatoes with the slotted spoon to paper towelsto drain, then set aside to cool completely, about 20 minutes.
3. Increase heat to medium-high and heat oil until temperaturereaches 350º on a candy thermometer. Fry potatoes again, insmall batches, until crisp and pale golden, about 2-3 minutes perbatch. Drain on paper towels and season to taste with salt whilestill hot. Serve with mayonnaise, if you like.
