Ingredients:
Idaho russet potatoes, peeled and cut in 3/8-inch matchsticks
Peanut oil
Sel gris
Directions:
1. Soak in water for 24 hours, changing the water every 6 hours.
2. Blanche in 290 degree peanut oil until hot and crispy.
3. Cool on paper towels.
4. Fry again at 370 degrees in peanut oil until crispy and golden brown.
5. Season immediately after cooking with Sel Gris, a fine grey salt.
Restaurant: Comme Ca
Chef: David Myers
Source: http://www.ivillage.com/pommes-frites/3-r-316193
