Source of Recipe
From "Burger Night (Williams-Sonoma)" by Kate McMillan
"The trick to crispy french fries is to double-fry them, first at a low temperature and then at a higher temperature. The initial fry cooks the potatoes, while the second one gives them their golden color and nice outer crunch. Consider using a small pot for frying - you'll need to cook the fries in smaller batches, but it will use less oil and you'll have an easier time maintaining the ideal temperature."
List of Ingredients
• 2 russet potatoes, about 1½ pounds total, peeled and cut into ¼-inch matchsticks
• Vegetable or canola oil for frying
• Kosher salt
• Catsup for serving
Place the potatoes in a bowl of cold water and set aside.
Pour oil into a heavy-bottomed pan to a depth of at least 3 inches. Set over medium-high heat and bring to 300°F.
Remove the potatoes from the water and let drain on a bed of paper towels, blotting them dry with more paper towels.
Working in batches, carefully transfer the potatoes to the oil. Fry for about 4 minutes. There should not be any color on the potatoes at this point. Using a slotted spoon, transfer the fries to a plate lined with paper towels.
Raise the oil temperature to 375°F and, working in batches, if necessary, carefully transfer the fries to the oil for a second fry. Cook just until golden brown, about 2 minutes. Transfer the fries back to the paper towel-lined plate and, while still piping hot, sprinkle generously with salt. Serve right away with catsup.
Serves 4 to 6