This is how 3 Fonteinen makes its superlative french fries.
Yield: serves 4
- 4 lb. russet potatoes, peeled
- Peanut oil
- 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.