Keller's recipe for "authentic" French fries calls for soaking the potatoes in cold water two nights in a row. Tonight, after a record-breaking workout at the gym (walked nine miles), I came home, dusted off the deep fryer I have not used in years, poured in eight cups of vegetable oil (two cups for every potato julienned on my new mandolin cutting set), set the temperature for high (the cooker only has two settings, medium hot and hot) and waited until the light went out. Into the basket went the julienned potatoes and down the basket went into the perfectly heated oil. In six minutes I had the most delicious fries I have ever tasted!
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