*The classic American fry is made with “Idaho” potatoes: the Russet Burbank variety, Bintje and Carola give excellent results too. Scrub and wash potatoes, and cut into fries. Put the potatoes into cold oil and slowly bring it up to frying temperature. The gradual heating automatically ensures that the potatoes are thoroughly cooked before they get crisp. Frying time: about 30 minutes on medium heat. The oil can be strained and reused a couple of times. Season with salt and pepper – Enjoy!
In a 5-quart pot fitted with a deep-frying thermometer, heat oil over medium heat until the thermometer reaches 325ºF/165ºC. Make sure that you have at least 4''/10cm of space between the top of the oil and the top of the pot, as fries will bubble up when they are added. Blanch-fry, stirring occasionally, until potatoes begin to turn a blond color, about 6 to 8 minutes. Using a slotted spoon, carefully remove fries from the oil, and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours. When ready to serve, reheat the oil to 375ºF/190ºC. Transfer the blanched fries to the hot oil and fry again, until golden brown for about 2 minutes. Season with salt & pepper – Enjoy!
Toss hot fries in some grated Parmigiano Reggiano cheese, minced Italian parsley and a few drops of white truffle oil.