French Fries
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INGREDIENTS 8 medium Idaho potatoes
Vegetable oil, for frying
Sea salt
1/2 bunch chives, finely choppedPour the vegetable oil into a deep-fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees.
While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French Fry Cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering.
Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft, but not browned, about 6 to 8 minutes. Remove them and drain on paper towels.
Increase the oil temperature to 375 degrees. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels.
Salt the french fries while they are still hot and garnish with chives. Serve immediately.
Makes 8 servings