Fill a large pot halfway with frying oil. Set up a thermometer so
you can monitor the temperature. Bring it to 320 to 340°F and
drop in the fries (if your pot is large enough, you can do them all
at once; otherwise, work in batches). You don’t want the fries to
turn brown, just to blond up a little, so only fry for 3 to 4
minutes. Shake the oil off as you remove them to a cookie sheet
(they absorb oil as they are drying). At this point, you can freeze
them for later use or continue cooking.
Raise the temperature of the same oil to somewhere between
365 to 380°F. Drop the fries in for a second fry and cook for 45
seconds or so until they’re crispy and brown.
Remove the fries to a plate and, remember, there should be no
need to salt them; they’re good to go! Serve with sumac mayo* or
ketchup.
* That’s ⅜ inch wide and however long the potato is.* Noren and Arnold add Pectinex Ultra SP-L to the water that
they use to store their cut fries to break down the pectin so it
forms a better crust. If you decide to use this, use 4 grams per
liter of water and let them sit for 30 minutes.* The potatoes may fall apart, but don’t worry: even broken
potato pieces taste good when fried.* To make a sumac mayo (sumac is a dried spice with a sour
taste; see Resources, simply mix 1 tablespoon sumac with ½