Perfect French Fries
Source of Recipe
From "My Family Table" by John Besh
"Perfect French fries must be fried twice, first blanched in hot oil to evaporate the water; then cooled and fried again so that they're crispy and cooked all the way through. The water and starch content of big, firm brown russet potatoes makes them an excellent choice for frying."
List of Ingredients
◦ 3 russet potatoes, peeled
◦ Canola oil
Cut the potatoes into long sticks about ¼ inch thick.
To blanch the potatoes, heat 4 inches of oil in a heavy-bottomed pot to 300° F on a candy thermometer. In small batches, drop the potatoes in the oil and cook for 5 to 6 minutes. The potatoes should wilt but not take on color.
Remove the potatoes from the oil with a slotted spoon and drain on paper towels. Don't discard the oil. This can be done in advance and the potatoes kept in the refrigerator for a couple of hours.
Just before serving, raise the temperature of the oil to 350° F and refry the potatoes in batches until they've turned a lovely golden brown. Drain on paper towels and salt well.