Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
Preheat a deep pot of oil to 325 degrees F.
For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
Raise the temperature of the oil to 375 degrees F.
For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
Serve with favorite dipping sauce.
Mix all ingredients together.
Mix all ingredients together
Recipe courtesy of Suzanne Levinson, Pommes Frites, New York, NY
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