By Adam Rapoport, Bon Appétit
Slow-Fried French Fries
There are certain foods that are better when not made at home, like french fries. To achieve golden-brown perfection, you have to fry them twice: first at a low temperature, to poach them; then at a high heat, to crisp them up. Very tasty, very much a pain in the neck. A few years back, I read about how French chef Joel Robuchon supposedly does it at his house: He puts sliced potatoes in a pot of cold oil, turns on the heat, and lets them go. It sounds too simple to work. But as the temperature rises, the potatoes cook from the outer layer in until the fries are wonderfully crunchy outside and creamy in the center. You'll never make fries any other way-even if you've never made them before.
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Preparation
Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8x3/8 inches thick. Rinse; shake off water.
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