How to make the real french fries

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It takes a lot more time, but it is so much nicer to eat. Peel the potatoes, wash them and dry with a kitchen cloth. Cut them into fries of 8 mm (1/3 inch). Heat good quality oil to 160C In our restaurant we use hi-oleic sunflower oil, but this is not easy to get. Olive oil is also great. It seems expensive but you can use it a lot longer than cheap oils; the lowest grade olive oil will do fine. When you put the cold potatoes in the oil, the temperature will decrease. However, just before that a tiny coating has formed around the potato that will avoid fat to enter. Reduce the temperature to 140C and fry for 8 minutes. During the first minutes, stir a bit to avoid that they stick together. Heat the oil to 190C (just steaming) and fry until golden brown. This typically takes less than a minute. Now you have fries that are relatively lean, very soft inside and crispy outside. Try it and let me know how you liked it! Our guests are always frantic about it!