This recipe comes to us from chef Michael Formichella. Though Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when fried, Idaho work almost as well.
- 2 pounds potatoes, preferably Bintjes or Idaho, peeled and sliced lengthwise into 1/3-by-1/3-by-2 1/2-inch sticks
- Vegetable oil, for frying
- Fine sea salt, to taste
Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry.
Heat 3 inches oil in a large stockpot to 275 degrees to 300 degrees. Line two baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.
Increase oil temperature to 350 degrees to 360 degrees. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt, and serve immediately.