Twice-fried French fries in beef fat

Peel the potatoes and cut into long fries with a potato cutter or a knife: pomme allumette about half a centimetre, classic fries about 8 mm (one centimetre), pomme pont-neuf about one and a half centimetres.

Keep the cut fries in very cold, icy water, in the fridge if warm, for an hour or two if needed.

Lift the fries out by hand without breaking them, dry them as much as possible on a towel and lay them flat in the frying basket.

First bath (blanching): fry in beef fat at 140 degrees Celsius for eight minutes, up to 10 depending on thickness, without colour, until the inside is cooked, tender and fluffy.

Spread the fries flat on a large tray, never in a bowl, and rest at least 15 minutes, up to 30, 40 minutes or an hour; they can be prepared ahead to here.

Second bath: heat the fat to a minimum of 190 degrees Celsius and fry two to three minutes, moving them with the basket or a chef fork, until golden.

Lift out, let drip, then blot very briefly on paper towel.

Toss in a large bowl with salt.

Check doneness by breaking a fry: the inside should be like mashed potato.