Now that you’re steadfastly making your own burgers, you have to make your own fries as well. And once you make them, you’ll never want to eat any other fries but your own. You do need to invest in a candy thermometer, because this is the classic French method wherein the fries are cooked twice, with the oil at different temperatures. It’s a small investment for something so sublime.
SERVES 4
Wash and dry the potatoes. Fill a bowl with cold water and place it next to the cutting board. Cut the potatoes lengthwise, without peeling, into 1/2-inch slices. Then cut each slice into 1/2-inch strips. Place these immediately in the cold water to keep from browning. The water will also draw out some of the starch.
In a deep, heavy saucepan, heat the oil over medium-high heat. While the oil is heating, drain the potatoes and transfer to a baking sheet lined with paper towels. Pat the potatoes with more paper towels until they are completely dry When the oil reaches 300°F, carefully drop a batch of fries, about 15, into the oil. Do not overcrowd. Cook for 2 minutes. The fries should still be white. Remove with a slotted spoon and transfer to another baking sheet lined with paper towels. Repeat with the remaining fries.
Let the fries come to room temperature. Reheat the oil to 375°F. Carefully drop the fries in batches in the oil and cook until they are golden brown, 2 to 3 minutes. Transfer to a baking sheet pan lined with clean, dry paper towels. Repeat until all the fries are cooked. Salt them to taste and serve immediately.
Note: The fries can be cut and left soaking in the water early in the day, or even the night before. Just keep refrigerated until ready to use. The fries can also be cooked the first time up to 4 hours before being finished. Leave them at room temperature, covered with paper towels or a kitchen cloth. Do not cover with plastic.