Despite the name and the general perception, quiche Lorraine is…
The best French fries are cooked twice: a first-cooking softens the spuds, and the second cooking finishes the job and gets them crisp. Some restaurants even have the fries cooked thrice!
Slice a few potatoes, Russets or Kennebecs let’s say, into sticks the fry-size you desire. Cover them in water in a pot and change the water a few times. Dry the potatoes really well. Get your oil to about 325-degrees or so. Fry the potatoes until they are quite tender and getting soft. Pull them out of the oil to drain and cool.
This step can be done well ahead of time before your second fry. There is a technique that has the first cooking done in boiling water, but I have not tried that.
Get your oil heated to at least 350-degrees and then drop your once-cooked fries and fry until golden brown. Drain and toss with salt immediately. I plunked a few rosemary twigs in the oil for added flavour.