Ingredients:

  • 6 Idaho russet potatoes
  • Peanut oil
  • Sea salt (Myers prefers Sel Gris, a fine light grey French salt)

Method:

Peel and square off potato ends. Cut into 3/8″ batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently for about two minutes until cooked through but still completely pale. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.

Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste (Myers doesn’t blot but you can if you want less fat). Serve immediately. Recipe serves 4 to 6.

http://shine.yahoo.com/shine-food/perfect-mcdonald-8217-style-french-fries-home-192700419.html

(adapted from David Myers’s recipe for “pommes frites”)

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