No matter where you are, really, nothing beats a great fry, and who better than Thomas Keller in Bouchon to give us his secret for the best version ever. Watch out: they are seriously addictive!
Keller says the russet potato is the best for fries because of its high starch content and its shape.
l Large russet potatoes (2 per person), washed
l Peanut oil for deep-frying
l Kosher salt
Set out a large bowl of cold water. Using a potato cutter, a mandoline, or a knife, cut each potato into sticks 1/4 inch thick and 4-1/2 inches long and place in the water. Discard any cuts that are irregular; they’ll cook unevenly. When all the potatoes have been cut, change the water several times until the starch has been rinsed from the potatoes and the water remains clear. (The potatoes can be refrigerated in the cold water for several hours.)
For the first frying:
Fill a deep fryer or a large heavy pot with 3 to 4 inches of good peanut oil for the best flavour and heat to 320°F.
Remove the potatoes from the water and drain well on paper towels. Place a handful of potatoes in the hot oil, using a basket insert if you have one; shake the basket a few times or stir the potatoes. Do not crowd the potatoes; there should be at least twice as much oil as potatoes. Fry until the potatoes are cooked through, 5 to 6 minutes; they shouldn’t be any darker than a very pale gold. Remove the fries from the oil and drain on paper towels. Repeat with the remaining potatoes. (The blanched potatoes can be held for 2 to 3 hours at room temperature.) Reserve the oil in the fryer or pot.
For the second frying:
Reheat the oil to 375°F. Add one portion of the fries at a time and fry for 2 to 3 minutes, or until the potatoes are a deep gold with a crisp exterior. Quickly drain on paper towels, sprinkle with salt, and serve.