Active Time

　　1 hour

　　Total Time

　　1 1/2 hours (not including sauces)

　　The secret to great French fries is to fry them twice: once at a lower temperature to cook the potato through, then again at a higher temperature to brown them. We're also giving you five reasons to leave the ketchup in the fridge, with homemade dipping-sauce recipes for Sour Cream and Onion Dip , Saffron Mayonnaise , Ginger-Sesame Sauce , Roasted Red Pepper–Walnut Dip , and Chipotle-Tomatillo Sauce .

　　Editor's Note: This recipe is part of Gourmet's Modern Menu for Burger Bash. Menu also includes Bacon-Cheddar Burgers with Caramelized Onions and Strawberry Cheesecake Milkshake.

　　

Ingredients

Makes 4 servings

　　3 pounds russet (baking) potatoes (5 or 6)

　　4 to 6 cups vegetable oil for deep-frying

　　Salt

　　Accompaniments:

　　Sour Cream and Onion Dip , Saffron Mayonnaise , Ginger-Sesame Sauce , Roasted Red Pepper-Walnut Dip , and/or Chipotle-Tomatillo Sauce

　　

Special Equipment

A 5- to 6-quart pot; a deep-fat thermometer

　　

Step 1

Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.

　　

Step 2

Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.

　　

Step 3

While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.

　　

Step 4

When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.

　　

Step 5

Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.

　　Cooks' notes:

　　•Potatoes can be cut 4 hours ahead and kept submerged in a bowl of cold water.

　　•Fries can stand at room temperature between first and second frying for up to 2 hours. Fries can be made 2 hours ahead and left at room temperature. Reheat on a rimmed baking sheet in a heated 350°F oven