Pommes Frites (French Fries)

Proper twice-fried bistro frites: soft inside, shatteringly crisp outside.

Ingredients

• 4 large russet potatoes
• Peanut or vegetable oil, for deep frying
• Sea salt

Directions

1. Peel the potatoes and cut into even batons about 1/4 inch thick. Soak in cold water for 30 minutes to remove surface starch, then drain and dry completely.
2. Heat the oil to 320 F. Blanch the potatoes in batches until soft but not colored, about 4 to 5 minutes. Lift out and drain on paper towels; let cool to room temperature.

When ready to serve, raise the oil to 375 F.

1. Fry the potatoes a second time, in batches, until golden brown and crisp, about 2 to 3 minutes.
2. Drain briefly, then toss with sea salt and serve at once.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; the double-fry was non-negotiable for him.