Wash the French fry potatoes thoroughly to remove any soil and impurities.

Then cut the potatoes on all sides so that you get bars.

Cut into slices (I prefer 7mm).

Cut into fries (again 7mm).

Now you have a choice. Do you rinse off the starch or not ? If desired, rinse the potatoes well under cold water to remove excess starch. This helps to make the fries crispier. Drain them and then pat them well dry with a clean kitchen towel.

First frying (blanching): Heat the frying oil in a deep fryer to 140°C. Fry the French fries in small portions for 3 minutes, until they are soft but not yet brown. They should remain light in color. Remove the fries from the oil and drain them on paper towels. Let them rest for at least 30 minutes to allow them to come to room temperature.

Second firing (bake-off): Increase the temperature of the oil to 180°C. Fry the fries again, this time for up to 3-4 minutes, until golden brown and crispy. Work in small portions to ensure the oil stays hot and the fries fry evenly.

Serving: Remove the fries from the oil, drain briefly on paper towels and sprinkle immediately with salt to taste. Serve the fries warm with your favorite sauce or as a side dish with stew.