Pommes Frites (Double-Fried French Fries)

Crisp, golden bistro fries achieved by Keller’s blanch-then-fry double-cooking method.

Ingredients

• 4 large russet potatoes, peeled
• Peanut or canola oil, for deep frying
• Fine sea salt
• Flat-leaf parsley (optional, for garnish)

Directions

1. Cut the potatoes into even 1/4-inch batons and soak in cold water at least 30 minutes to remove starch; drain and dry thoroughly.
2. Heat the oil to 325 F. Blanch the fries in batches 4 to 5 minutes until soft and pale but not colored. Drain on a rack and cool completely.

Raise the oil temperature to 375 F.

1. Fry the blanched potatoes again in batches until deep golden and crisp, about 3 to 4 minutes.
2. Drain briefly on a rack or paper towels and season immediately with fine sea salt.
3. Serve right away, piled high, optionally with fried parsley.

Notes

Adapted from Thomas Keller’s Bouchon; the two-temperature fry is the bistro secret to a crisp shell and fluffy center.