Double-Fried French Fries with Sea Salt

What you need

• 1 kg (2 1/4 lb) floury potatoes, such as russet or Maris Piper
• 2 l (2 quarts) vegetable oil, for deep frying
• sea salt, to taste

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them into sticks about 1 cm (1/2 in) thick.

2. 2

   Rinse the sticks in cold water, then leave them to soak in fresh cold water for 30 min to draw out surface starch.

3. 3

   Drain and dry them thoroughly on a clean kitchen towel. Wet potatoes make the fat spit.

4. 4

   Heat the oil in a deep heavy pot, filled no more than halfway, to 160 °C (325 °F).

5. 5

   Fry the potatoes in small batches until soft right through but still pale, 5-6 min. Lift them onto a rack or paper towels.

6. 6

   Let the blanched fries rest for at least 15 min. They can wait a few hours at this stage.

7. 7

   Raise the heat to bring the oil to 190 °C (375 °F).

8. 8

   Fry the fries again in batches until deep golden and crisp, 2-3 min.

9. 9

   Drain well, toss with salt while hot and serve at once.

Imported from potsandpans.in. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.