Good Fries

• 4 large russet potatoes
• Salt
• Oil for deep-frying
• Escargot butter (see Whelks with Escargot Butter, page 131), optional
• 1/4 cup (30 g) grated pecorino cheese (optional)

1. Peel the potatoes and cut into 3/8-inch (1-cm) sticksthe size of a Crayola crayon.
2. Place the sticks in a deep bowl, sprinkle in 1 tablespoon salt, and mix in with your hands.
3. Pour in just enough hot tap water to cover.
4. Let sit for 1 hour.
5. Drain the potatoes, rinse well in cold water, and dry well with a salad spinner or a kitchen towel.
6. Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer and heat to 260F (125C).
7. Working in batches, fry the potatoes for 4 to 6 minutes, or until almost tender.
8. Drain in the basket and place on a baking sheet.
9. Now heat the oil in the fryer to 360F (185C) in preparation for a quick double fry.
10. Again working in batches, fry the potatoes briefly to crisp them up but not color the outside.
11. They should still be a nice blond color.
12. Scoop them out of the oil, allow the oil to heat up again to the 360F, and then fry them one last time until crisp.
13. Do the taste test to see if they are ready, then pat them dry with paper towels.
14. Serve immediately sprinkled with salt or tossed in the butter with or without the cheese.

russet potatoes, salt, butter, pecorino cheese

Taken from www.epicurious.com/recipes/food/views/good-fries-388898 (may not work)