Twice-fried French fries (papas a la francesa)

Blanch the potatoes in the fryer basket in oil at about 275F (135C) to cook them partially, about three and a half minutes.

Lift the basket, let most of the oil drain, and move the fries to a tray with a rack so steam does not condense on them.

Let rest until cool; blanched fries can be held through service and finished as needed.

Heat the fryer to 375F (190C), put the blanched fries in the basket and fry, keeping them from sticking, to develop a crisp, coloured crust.

Drain the excess fat, toss the fries in a bowl with a little salt off the fryer, and plate.

Between batches remove sediment and anything stuck to the basket; keep anything going into the fryer perfectly dry.