French Fries

Peel and wash 250 grams (9 oz) of Russet potatoes. Slice into Batonette strips: 5 – 6 cm long (2-2.5 inches), and 6 mm wide (1/4 inch). Hand cut the potatoes, or use a mandoline.

Place the potatoes in a bowl of cold water and rinse until the water runs clear, to remove excess starch.

Arrange in a single layer on paper towels, pat with more paper towels to dry thoroughly.

Place 1 liter of vegetable oil in 4-liter pot. Heat to 180 – 190°C (360- 370°F).

Carefully add the potatoes, and fry until golden brown, stirring occasionally. The fries should be crispy. Often, French Fries are fried in two stages: Blanched in 160°C (320°C) first, and fried until crispy at 190°C right before serving.

Remove the French Fries from the oil using a slotted spoon or a spider and transfer to a plate lined with paper towels. Season with salt and serve with ketchup and with mayonnaise.