- 3 Quebec potatoes (Russet is best)
- 500 ml (2 cups) olive oil
- A pinch of sea salt
- Enough parchment paper to make cones
Peel and cut the potatoes into sticks. Soak the cut potatoes in a bowl of cold water. Drain and dry the potatoes on a paper towel until no water remains on the potatoes.
Heat the oil over high heat in a large wok. To tell if the oil is hot enough, put a single fry in it. If it floats, you are ready to get started. Fry one third of the potatoes at a time until they become a deep golden-brown. Drain the oil and place the fries on a paper towel. Salt the potatoes while still warm. Repeat with the second and third batches of potatoes. Present the potatoes in cones of white paper. Serve with home-made mayonnaise, Dijon or honey.