fries, french fries

I've watched Heston Blumenthal's Triple-Cooked Chips many times.  I actually went through the arduous process once and it works well.  However, there are limits on the amount of time one has to live.  These take a very long time to prepare.

The method calls for a step where the potato is boiled until the surface is rough and it is just about to fall apart.  Then, the tedious task of drying out the flesh is required prior to deep frying (twice).  This is achieved by a brief period of freezing.  
When a potato is fully baked and sliced - the surface appears similar to the boiled potato, only it's very dry - bone dry.  If a good fry requires a fully cooked and dry potato flesh, this starting point looks better.  I baked a few russets at 425F for an hour (the hour includes oven warm up time).  They cooled overnight and then they were sliced into fry pieces.
Baked and sliced into fry shapes.

These were deep fried in canola oil at 350-375 until crisp.  Done.  I need to play with the deep fry temps in order to build a good crust without them getting too dark.  These fries were the best I've ever made.
Sprinkled with coarse salt and cracked pepper.  Very crisp.  I wish I photographed the profile, the crust was nice.