BELGIAN FRITES

Steps:

• 1. Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry.
• 2. Heat 3 inches oil in a large stockpot to 275 degrees to 300 degrees.
• 3. Line two baking sheets with paper towels.
• 4. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.
• 5. Increase oil temperature to 350 degrees to 360 degrees.
• 6. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer.
• 7. Sprinkle with salt, and serve immediately.