Frites a la Kingsmill

1. 1

   Place 4 to 6 inches (10 to 15 cm) oil in a large heavy pot (see Tips, left).

2. 2

   Heat over medium-high heat until thermometer registers 375F (l90C) (see Notes).

3. 3

   Cut potatoes lengthwise into l/4-inch (5 cm) sticks.

4. 4

   Carefully add a third of the chips to the oil and deep-fry for 4 to 5 minutes or until softened and just beginning to color.

5. 5

   Using a slotted spoon or wire (spider) strainer, transfer to baking sheet lined with paper towels and let drain for at least 30 minutes or up to 1 hour before the second fry.

6. 6

   Repeat with the remaining chips.

7. 7

   Increase heat until thermometer registers 400F (200C).

8. 8

   Carefully return a quarter of the chips to the oil and cook for a second time, stirring and turning occasionally, for 3 to 5 minutes or until crisp and golden.

9. 9

   Using a slotted spoon, transfer to a baking sheet lined with paper towels and let drain briefly.

10. 10

    Repeat with the remaining chips.

11. 11

    Place hot chips in a big bowl and season to taste with salt.

12. 12

    Serve immediately with aioli.

* Per serving · 4 servings · Values may vary.

No additional tips available.