French Fries

I fry my FFs twice: once at 180C (350F) until tender; after cooling down refry at 200C (400F) until golden, tossing frequently.
Toss on a few layers of kitchen towels before serving to get off any excess fat. Sprinkle with fine salt.
Serve with mayonnaise.
Now *that* is comfort food :-)
 
But starting with raw potato chips in cold oil....makes my stomach turn just reading about it, so please tell us about your method!
 
Groetjes from The Netherlands,
Stephanie
"Any dish without at least one cat hair cannot be home made"

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