I f you’re a member of the online community (and who isn’t these days?), you’ve probably read about French chef Joël Robuchon’s magic French fry recipe The idea is simple: rather than double-frying French fries (once cool, once hot), just do the whole process in a single go by putting the potatoes in cold oil, putting the pot on a burner, and letting it go The potatoes slowly cook through from the outside and, over the course of an hour or so, end up golden brown and crisp The problem, however, is that with regular fries, the gelatinized starch has a chance to recrystallize in between frying sessions, allowing the fries to become much more structurally sound and crisp The Robuchon recipe, easy as it is, doesn’t produce fries that are anywhere near as crisp as blanched-thendouble-fried potatoes Like all things in life, it’s a trade-off Robuchon’s method gets a in effort and an 8 in flavor, while the blanch-double-fry method is more like a in effort and a 9½ in flavor Truth be told, I often opt for the lazy approach To it, cut your potatoes and rinse them in water, then carefully dry Put them in your wok or Dutch oven and cover with oil by an inch or two Cook the fries over medium heat until they are very soft, about 35 minutes, stirring once or twice in the first to 10 minutes Increase the heat to high and let them continue to cook for 5 minutes undisturbed, then give them a few gentle stirs and keep cooking until golden brown and crisp, about 10 minutes longer Drain on a paper-towel-lined plate and immediately season with salt ... stirring once or twice in the first to 10 minutes Increase the heat to high and let them continue to cook for 5 minutes undisturbed, then give them a few gentle stirs and keep cooking until golden... your potatoes and rinse them in water, then carefully dry Put them in your wok or Dutch oven and cover with oil by an inch or two Cook the fries over medium heat until they are very soft, about