Soak, poach, crisp. Three steps to righteous frites.
Slice up your russets and soak in fridge, preferably overnight.
Pat dry and poach in 325º peanut oil until tender through. Drain and set aside until just before service.
A crispy browned finish with a quick dip into 375º oil. Salt them just out of the fry. Serve with a fat steak, a green salad and dijon mustard. No ketchup. Mustard.