ELSKLING KITCHEN: FRENCH FRIES (a Belgian invention)

1.Cut the potatoes into desired size and shape. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.

2.Heat the oil (in a heavy-bottomed medium stockpot over medium heat, or in a deep fryer) to 160°C. Line a baking sheet with paper towels and set aside. 

3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.

4. Increase the heat of the oil to 190° C. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

Dipping: mayo with wasabi