Page 212 - YC Cooking School

3. Wash your peeled and cut potatoes thoroughly in cold water, then drain and dry them

well using a clean kitchen towel.
4. When your oil has reached the correct temperature, fry the potatoes in small batches
so that they are soft but not golden or crispy. This should take between 7 and 9
minutes.
5. Repeat this step until all your fries are blanched.
6. Increase the oil temperature to 180° or 190° C.
7. Fry the potatoes a second time for just 2 to 3 minutes or until they are golden brown
and crispy.
8. Remove the fries from the pot and drain them on some kitchen paper, soaking up any
excess oil.

9. Season with fine salt as well as Maldon salt and serve immediately.

© Recipe copyright of Franck Dangereux

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