Classic Thin French Fries

The most flavorful fat for frying potatoes is rendered beef kidney fat, which is brittle and snow white when cold. But because of cholesterol fears, most cooks now use vegetable oil or pure, not extra virgin, olive oil.

These French fries are cooked in two stages, low temperature and high temperature, so if you are cooking a lot of fries, you can set up two pots and use a spider to move the potatoes from one to the other. If you are not making too many, you can finish the preliminar