Cut the potatoes into œ-inch by œ-inch sticks.
Soak the potatoes in a large bowl full of ice water for 1 hour.
In a large stockpot or deep frying pan fitted with a thermometer, heat the oil to 275 degrees.
Blanch the potatoes in the oil for 7 minutes; drain on a paper towel. Allow the frites to cool to room temperature.
Heat the oil to 375 degrees. Fry the frites a second time for 3 minutes or until golden brown.
Remove to a paper towel and immediately season to taste with salt and pepper.
4 large russet potatoes, peeled
Vegetable oil, for frying
Salt and pepper
Vegetable oil, for frying
Salt and pepper
This article appears in Jun 1-30, 2009.