Twice-Fried Frites with Flaky Sea Salt

What you need

• 1 kg (2 1/4 lb) floury potatoes, such as Bintje or russet
• 2 l (2 quarts) vegetable oil, for frying, or beef tallow
• flaky sea salt, to taste

Method

Restated from the original video

1. 1

   Peel the potatoes, or just scrub them if the skins are thin.

2. 2

   Cut them into batons about 1 cm (3/8 in) thick.

3. 3

   Soak the batons in a bowl of ice water for 30 min so the cut surfaces get rinsed clean.

4. 4

   Drain and dry them very well on a clean towel. Wet potatoes make the oil spit.

5. 5

   Heat the oil in a deep heavy pot to 160 °C (325 °F). Keep the pot no more than half full.

6. 6

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

7. 7

   Let the blanched fries cool for at least 10 min. They can wait up to an hour at this stage.

8. 8

   Heat the oil to 190 °C (375 °F).

9. 9

   Fry the fries again in batches until crisp and deep golden, 3-4 min.

10. 10

    Shake off the oil, tip them into a bowl lined with paper towel, salt generously and serve at once.

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