end of this stage, when the potatoes have been boiled
once and fried three times, they can be stored at room
temperature for up to 4 hours or, for best results, frozen
in a single layer at least overnight. (Then, for longer
storage, transfer to a zipper-lock freezer bag.)
Return the oil to 400°F over high heat. Fry half of the
potatoes until crisp and light golden brown, about 3½
minutes, adjusting the heat as necessary to maintain the
oil at around 360°F. Transfer the potatoes to a bowl lined
with paper towels to drain and immediately season with
salt. The cooked fries can be kept hot and crisp on a wire
rack set on a baking sheet in a 200°F oven while you
cook the second batch. Serve immediately.
Each successive frying session delivers crisper French fries.JOËL ROBUCHON’S SLOW-
COOKED FRENCH FRIES