Slow Fried French Fries

This recipe is from the creative mind of French chef Joel Robuchon.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  lbs  large russet potatoes
•  safflower oil or   vegetable oil, for frying
•  course sea salt, to taste

Directions

1. Peel 2 lb of potatoes; cut into long french-fry sticks, about 3/8 x 3/8 inches thick. Rinse; shake off water.
2. Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in oil to cover potatoes by 1 inch. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently).
3. Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
4. Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.