Start by cutting the fries to the desired size. We typically use a mandoline, but you can also use a knife. Some prefer thin fries, others prefer them large and thick. You don't need to peel them; we think they look more authentic with the peel on, but that's up to you.

After peeling the potatoes, place them in cold water, changing the water after 10 minutes. It is important to remove the starch from the potatoes, as this helps ensure that they become crispy.

Boil the potatoes for 7 minutes in water with a little vinegar.

Dry them off and place them in the refrigerator. Next, fry the now-cooled potatoes for 7 minutes at 150°C in the deep fryer.

Take them out of the fryer and dry them off. Place them in the refrigerator until ready to eat, but for at least 2 hours. It's important they spend a good amount of time in the fridge.

Immediately before serving, fry the potatoes in the deep fryer for 5-7 minutes at 180°C.

As there is often a limitation on the size of your pot/deep fryer, there is no need to fry them all at once. Divide the batch a bit, as too many fries in the pot will lower the oil temperature too much. The already fried fries can be placed on a baking sheet in the oven at 200°C while you fry the rest.

Generally, you can take the double-cooked fries out of the freezer and put them directly in the pot on a regular day. Therefore, it's a good idea to make very large batches.

Serve the dish with a good steak (e.g., hanger steak or Beef Wellington) and a homemade béarnaise sauce.