Double-fried French Fries

Ingredients:

• 4 tubers (approximately 900 g) of Russet potatoes (10-13 cm long)
• 2 l. canola oil
• 1 tbsp fine-grain sea salt
• 1 teaspoon ground black pepper

Preparation:

1. Peel the potatoes, leaving the ends peeled. Slice the potatoes into 0.8 cm thick slices, then into 0.8 cm thick strips.
   
   Fill a large bowl with water and soak the potatoes, completely submerging them in the liquid, for at least 30 minutes and up to 24 hours. This will help remove excess starch from the potatoes and prevent oxidation.
2. Heat oil in a heavy-bottomed saucepan to 160°C (check with a cooking thermometer).
   
   Remove the potatoes from the water and pat dry to remove excess moisture. Place 2 handfuls of potatoes in the hot oil. The oil should be 2.5 cm above the potatoes.
   
   Partially fry the potatoes until lightly browned, 5-7 minutes. Remove, gently shaking off excess fat, and let drain completely on a wire rack. Repeat until all the potatoes are partially cooked.
3. Increase the oil temperature to 180°C.
   
   Fry the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil, shake off any excess, then lightly season the potatoes in a bowl with salt and pepper. Repeat until all the potatoes are cooked.