Espelette Citric Salt Seasoned Kennebec Fries Recipe

Serves: 7–8

5 lb (2.3 kg) Kennebec potatoes (6–7 potatoes)
1 gal (128 fl oz/3.8 l) water
¼ cup kosher salt
2 qt (64 fl oz/1.9 l) vegetable oil for frying
3–4 cup potato starch

Wash the potatoes and cut into relatively thick, uniform sticks. Bring the water and salt to a boil in a large pot. Drop the fries in the water for 3–4 minutes until they are par-cooked or blanched. Lay them on a cookie sheet to cool.

Blanch the same way but in a fryer at 325°F (163°C) for 3 minutes. Toss with potato starch to just coat and rest on a cookie sheet or freeze to store.