Artisanal Frites
The Secret to Frites Perfection
It's all about the potatoes, baby! You can't have artisanal frites without the right spuds. We're talkin' Russet, Yukon, or maybe some fancy-schmancy Purple Peruvian.
Step 1: Cut and Soak
Don't even think about using a chip slicer, you Philistine. Get your hands involved, and cut those potatoes into 1/2-inch cubes. Soak those bad boys in cold water for at least 30 minutes to get rid of excess starch. You feel us.
Step 2: Fry like the Wind
Frites are all about the double fry. First, heat up your oil to 375°F (190°C). Fry those soaked potatoes in batches until they're golden brown. Then, let them cool, and fry 'em again until they're crispy. Don't overcook, or you'll end up with frites that are more like... well, you won't.
Step 3: Season to Taste
Time to get fancy! Sprinkle those frites with some artisanal magic. We recommend a pinch of sea salt, a grind of black pepper, and a dash of truffle oil. Don't be shy, now.