Hand-cut fries

Not all potatoes work. You will need mealy/starchy potatoes like Russet potatoes (my preferred choice). Waxy potatoes like those red skinned variety are better off in salads.

I like to leave the 2 ends of potato unpeeled, not only for aesthetic reasons. Potato skins are packed with flavour too!

 Whatever thickness you like. I always prefer mine the standard shoestring size. 

 After you cut the potatoes to your preferred size, soak them in cold water for at least 2 hours with a few changes of fresh water in between to remove excessive starch. 

 Cook your potatoes in a hot brine made of 15g salt per litre of water and a small pinch of sugar at 90 C. A sous vide machine here will be nice to get that constant temperature. Depending on the thickness of potatoes, time will vary from 15 minutes to around 20 minutes to get the potatoes cooked. Use a skewer to pierce your potatoes, it should glide off the skewer when it's cooked through. 

 Drain the cooked potatoes and let them cool off naturally. 

  Heat oil to 140 to 150 C. Fry till a skin forms. Drain and let cool. 

 Arrange the potatoes individually  onto non-stick baking paper lined tray without touching each other. You can stack them up with baking paper in between. 

 Till frozen. Around 4 hours.

 Heat oil to 190 C and fry to golden brown. DO NOT OVERCROWD THE POT! 

Fry in batches if you have to. Patience pays. Add hardy herbs like rosemary for the last 15 seconds if you wish to.

Drain off excess oil. 

 Other than sea salt, you can sprinkle some smoked paprika, crushed black pepper or even drizzle some truffle oil if you're feeling to it. 

Nobody likes soggy fries right?