Instructions

Step 1

Cut potatoes into 3" X 1⁄2" batons, put into a large bowl of cold water, and set aside to soak for 10 minutes. Drain in a colander, then dry very thoroughly with double layers of paper towels.

Step 2

Pour oil into a large, heavy-bottomed pot to a depth of 3"and heat over medium heat until temperature reaches 285º on a candy thermometer. Fry potatoes in small batches, stirring occasionally with a slotted spoon, until soft and limp, about 10minutes. Transfer potatoes with the slotted spoon to paper towels to drain, then set aside to cool completely, about 20 minutes.

Step 3

Increase heat to medium-high and heat oil until temperature reaches 350º on a candy thermometer. Fry potatoes again, in small batches, until crisp and pale golden, about 2-3 minutes per batch. Drain on paper towels and season to taste with salt while still hot. Serve with mayonnaise, if you like.

Cut potatoes into 3" X 1⁄2" batons, put into a large bowl of cold water, and set aside to soak for 10 minutes. Drain in a colander, then dry very thoroughly with double layers of paper towels.

Recipes

Frites

Name: Frites
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 lb. russet potatoes, peeled; Peanut oil; Salt

Serves
serves 4

SAVEUR

This is how 3 Fonteinen makes its superlative french fries.

Ingredients

4 lb. russet potatoes, peeled
Peanut oil
Salt

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Instructions

Step 1

Cut potatoes into 3" X 1⁄2" batons, put into a large bowl of cold water, and set aside to soak for 10 minutes. Drain in a colander, then dry very thoroughly with double layers of paper towels.

Step 2

Step 3

Cut potatoes into 3" X 1⁄2" batons, put into a large bowl of cold water, and set aside to soak for 10 minutes. Drain in a colander, then dry very thoroughly with double layers of paper towels.
Pour oil into a large, heavy-bottomed pot to a depth of 3"and heat over medium heat until temperature reaches 285º on a candy thermometer. Fry potatoes in small batches, stirring occasionally with a slotted spoon, until soft and limp, about 10minutes. Transfer potatoes with the slotted spoon to paper towels to drain, then set aside to cool completely, about 20 minutes.
Increase heat to medium-high and heat oil until temperature reaches 350º on a candy thermometer. Fry potatoes again, in small batches, until crisp and pale golden, about 2-3 minutes per batch. Drain on paper towels and season to taste with salt while still hot. Serve with mayonnaise, if you like.