Pommes Frites (French Fries)

Instructions

1. Slice peeled potatoes lengthwise into 1/4-inch planks. Then stack and cut lengthwise again every 1/4-inch to create fries.
2. Submerge potatoes in cold water in a large bowl. Place in refrigerator for a minimum of 1 hour or up to 2 days, replacing water as needed if it gets cloudy.
3. To prepare for frying, drain water and lay potatoes on a baking sheet lined with a dish towel.
4. Place a large heavy-bottom pan or Dutch oven over medium heat. Add oil and heat to 375ºF, using a thermometer or candy thermometer to gauge temperature.
5. Carefully add 1/3 of dried potatoes to oil and cook 3 to 4 minutes. Remove with a slotted spoon, letting oil drain briefly over pot. Place blanched potatoes on a clean baking sheet and cool in fridge until ready for second fry.
6. Bring oil back up to 375ºF. Repeat process until all potatoes have been blanched and chilled.
7. Reheat oil to 380º to 385ºF over medium heat. Add blanched potatoes in batches and cook 3 to 4 minutes. Use a slotted spoon to transfer fries to a bowl or plate lined with paper towels. Season generously with salt and pepper.
8. Nutritional facts do not include calories or nutrients remaining after frying. Exact amounts may vary depending on cook time, temperature, ingredient density and variety of oil used. Therefore estimates of residual oil are not consistent enough to be reliable.