Twice Fried French Fries

I first had this classic side dish at a private home in a small town outside of Rotterdam. Heaping mounds of these fries were prepared along with my first experience with home-made mayonnaise. The combo is killer. We serve these with our Steak Tartare or you can order them al la carte, served in a paper cone nestled into a pint beer glass.

The key to these fries is the two temperature oil bath and of course, fresh oil and fresh potatoes. If you want to get decadent, use duck fat to fry these in.

For the aioli, you can either do quick & dirty and mix some garlic puree and maybe some lemon juice into some store bought mayo or you take a little time and make your own aioli that will be a bit richer and creamier. Your call.

Here's what you need for the fries:

	3 pounds russet potatoes
	Less than a quart of sunflower oil for frying
	Candy or oil thermometer
	Large deep heavy cooking pot for frying potatoes
	Slotted spoon or wire scoop to remove fries from oil
	Fine grained salt or sea salt

Here's what you do:

Peel, then cut potatoes in 1/2 inch thick slices, then into 1/2 inch wide strips
Line 2 large baking sheets with paper towels. Attach candy thermometer to side of heavy large deep pot (don't let the thermometer touch the bottom though). Add enough oil to the pot to reach a depth of 3 inches. Heat oil to 300 degrees F. Pat potatoes dry with a kitchen towel. Working in small batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally, about 3 minutes. Transfer to prepared baking sheet to drain.

Increase oil temperature to 375 degrees F. Again working in small batches (so you don't lower the temperature of the oil), add the same fries to oil and cook until golden brown. Will take about 3 more minutes. Keep temperature right at 375 the whole time. Transfer to second prepared baking sheet. Sprinkle with fine salt. Serve and eat.

These fries will be soft and potatoey on the inside and crisp on the outside. The ideal side dish.

Inspired by: Bon Appetit - Oct. 2004 and Cafe Castagna - Portland, Oregon.

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Creamy Garlic Aioli