Belgian Style Fries

This method of making fries makes the most perfect french fry. Crispy on the outside and fluffy on the inside. The key is

• 2 Large Russet Potatoes

• Oil - Preferably Peanut (It's pricey), but Vegetable works fine. Enough oil to fill two inches of a 5QT Dutch Oven or enough to fill your home deep fryer.

• Salt

Step 1:

Peel the potatoes (or leave on the skins if you prefer), cut in long fries, between 1/4 and 1/2 inch thick. Soak in a bowl of water for one hour.

Step 2:

Heat oil to 325F. While heating, drain and rinse off potatoes. With paper towels or tea towels, dry off potatoes. Deep fry for five minutes. You're looking for a very pale gold. They will not be crispy. Drain and place on a sheet or rack until it cools to room temperature, but thirty minutes to an hour.

Step 3:

Heat oil to 350F. Watch these carefully, it will take anywhere between two to four minutes until they're golden brown. Drain and sprinkle with salt.