Potoes skinned and chopped into suitable fries. Rinse the starch off and place into a simmering pan of salted water. I simmered mine for 15 mins until they were just starting to lose their sharp cut edges. Drain onto a baking rack and refrigerate for 30mins.
Refrigerating the fries has a dehydrating efftect.
In a deep-fat fryer set at 130deg C, plunge the fries in for 5-8 mins until they have formed a firm casing and just starting to colour.
Remove from the fryer, drain and place on a baking rack again.
Back into the fridge until they are icy cold or you are ready to eat.
When ready to eat, heat your deep fat fryer to 170deg C and plunge the fries into the hot oil. Cook until they are golden brown and deliciously crispy. When done remove, drain well on paper towel and add a sprinkling of sea salt.
Its a bit of an effort for fries, but trust me its well worth it.