"Cold-Fry" Frites

Rinse the potatoes, peel them, rinse again, and cut lengthwise into 3/8-inch (10 mm) fries. (Precision is not essential here: I love the tiny, crunchy, almost-burned bits that emerge from the fryer.)

Soak the potatoes in a bowl of cold water for about 5 minutes, changing the water when it becomes cloudy (at least twice), until the water remains clear. (Soaking releases the starch in potatoes, making them less rigid and less likely to stick together while cooking.)

Drain the potatoes and wrap them in the kitchen towels to dry. (Removing the excess liquid will speed up the cooking time and reduce the likelihood of the potatoes splattering once the oil is hot.)