Heston Blumenthal does a triple cook on his chips (fries). One boil until the potatoes are nearly falling apart, drying in the freezer, a double dip in oil. The drying in the freezer is what kills the method for me. No way it's going to be easy to prep 10 lbs of potatoes with that kind requirement.
In order to dry them out, I took the boiled potatoes and placed them at room temp in front of a fan last night. I may have overdone it. A sample of potatoes indicated I had a loss on drying of about 50% (sample of potatoes went from 50 grams to 27 grams). These were placed in a tub and I'll fry them tonight for kicks.
Russets: soaked, rinsed, dried for 8 hours at room temp with a box fan. I stored these at room temp in a plastic container, covered and will fry them tonight. I fear they have been dried out too much. For better or worse, I'll post the result, because I do not fear failure!
