Bistro-style fries

Ingredients:

• 1 kg of potatoes
• Vegetable oil for frying

Preparation:

1. Cut the potatoes

   
   Cut 1 kg of potatoes into strips, like French fries, and place them in a bowl of warm water. Drain and dry thoroughly.

2. Fry in vegetable oil or a mixture of fat

   
   In a deep, wide saucepan, heat 2 inches of peanut or vegetable oil, shortening, lard, or a combination of these over medium heat until 190°C (350°F) on a deep-fry thermometer. Add half the potatoes to the pan and cook, stirring gently, until tender and bubbly, 3-4 minutes (do not let them brown). Transfer with a slotted spoon to a paper towel-lined baking sheet. Repeat with the remaining potatoes. Freeze until set, at least 1 hour.

3. Fry the French fries a second time.

   
   When ready to serve, heat the oil over medium heat to 190°C (375°F). Fry the potatoes in four small batches, keeping the oil hot, until golden brown, about 5 minutes. Transfer to clean paper towels to drain any excess oil. Season with salt.

4. Season the fries with salt and spices

   
   Salt with herbsRemove the leaves from several sprigs of rosemary and thyme. Process in a food processor, then toss with coarse salt.
   
   Salt with bacon: Grind 3 strips of fried bacon in a food processor; toss with 3 tablespoons coarse salt.
   
   Salt with Parmesan: Mix equal parts paprika, grated Parmesan and coarse salt.

5. Serve fries with your favorite dip.

   
   Smoky ketchupMix 1/2 to 1 crushed chipotle pepper in adobo sauce with 1/2 cup ketchup. Add a splash of balsamic vinegar.
   
   Spicy mayonnaiseAdd a little Sriracha sauce (or other hot sauce) to 1/2 cup mayonnaise. Stir in the zest and juice of 1 lime.
   
   Spicy mustardMix 0.5 cups of Dijon mustard, a spoonful of horseradish and some chopped parsley.