I've really, really been wanting steak frites from Mon Ami Gabi lately, but with two kiddos, it's sort of difficult to get over there these days. Especially since I try not to ask friends and family to watch both girls at once -- that's like a double whammy for whoever we've asked.
So, I set out to make my own for Valentine's Day. The fries were not the same as Mon Ami Gabi's, but they were good.
adapted from this recipe, only because I have a deep fryer
1 1/2 pounds russet (baking) potatoes
About 8 cups canola or peanut oil (I used peanut oil)
Peel potatoes and cut into 1/4-inch-thick sticks. Rinse well, then soak in cold water, chilled, at least 2 hours.
Drain potatoes and pat dry thoroughly. Heat 2 1/2 inches canola oil to 275°F in a 4-to 5-quart heavy pot over medium heat. (Or in your deep fryer, if you've got one)
Fry potatoes in 2 batches, stirring once or twice, 3 minutes per batch (potatoes will not be golden), transferring with a slotted spoon to paper towels to drain. Return oil to 275°F between batches.
Heat oil to 320°F. (I actually heated oil to 370, because that's what the fryer tells me is the best temp for potatoes) Refry potatoes in 2 batches, stirring once or twice, until golden and crisp, about 8 minutes per batch, transferring to fresh paper towels.
Sprinkle with kosher salt.