Twice-Fried French Fries

Method

1. Cut the potatoes into 5 mm x 5 mm x 5 cm sticks. Place them in a bowl of cold water, then drain and rinse.
2. Bring lightly salted water to a boil in a medium-sized pot at high temperature. Cook the potatoes for 3-4 minutes, until they start to break. Drain again, spread them out on a baking sheet lined with parchment paper, let them steam dry and cool, then refrigerate for 1 hour (or overnight).
3. Put the oil in a large pot with a heavy bottom or in a deep fryer. If using a pot, a kitchen thermometer is useful. Heat the oil to 150 °C. Carefully add the prepared potatoes, possibly in portions, so the pot does not become too full. Fry for about 5 minutes, until the potatoes are cooked through but still pale. Remove them with tongs and let them drip off on a plate lined with kitchen paper.
4. Heat the oil again to 180-190°C, add the potatoes again and fry for 3-5 minutes, until they are golden brown and crispy. Remove them from the oil and let them drip off on a plate lined with kitchen paper. Generously sprinkle with sea salt and serve immediately.