(to poach the fries and cook them through) and then at a higher
temperature to crisp the outsides. This method adds a cooking
step: the fries are boiled in salty water first. Though that may
sounds strange, what happens is the fries becomes infused with
the salty water (you don’t have to salt them afterward) and the
results speak for themselves. Just be sure not to cool the boiled
fries too much before frying them; you’ll get what Arnold calls
“the dreaded hollow fry,” which is a fry that lacks a mashed
potato–like interior.
Salt
6 Russet or Idaho potatoes, peeled and cut into French fries
(keep potatoes submerged in cold water when not using them
or they will brown)
Pectinex Ultra SP-L (optional; see Resources)
Fry oil or vegetable oil or, if you have it, duck fat
Fill a large pot with water and bring to a very rapid boil over high
heat. Add a lot of salt; you want the water to taste salty like
seawater.
Drop in the potatoes and boil—again, a rapid boil—on high
heat for 8 to 10 minutes, just until the potatoes are cooked through
but not falling apart*.
Drain and allow the potatoes to air-dry in single layers on
cookie sheets for 20 minutes. Don’t dry too much, though, or
you’ll get the dreaded “hollow fry.”