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Prior to patatas fritas, regular cravings of grease and potates with salt were satisfied at a closeby McDonald’s outlet. A craving means quick and almost desperate speed during eating as the fries were first smothered in chilli sauce that comes out from a pump. I can no longer recall these occasions – fortunately.

If you have a remedy for similar cravings, do share because I still madly love a plate of greasy fries. But I’ve swapped McDonald’s and all other establishments which serve frozen processed fries with ones made at home. The kitchen does tend to be slightly greasier after a round of frying but if you had a taste of them, it is probably a small inconvenience.

Following Thomas Keller’s techniques, I have yet to achieve his crisped pomme frites which requires the cut potatoes to be washed several times to remove the starch. Then they are fried twice, first till they are turning slightly golden and then scooped out of the oil. For the second time, the temperature of the oil is increased so the fries get a final golden colour without too much grease as they won’t drench in the hotter oil. But F and I love most his mom’s patatas fritas so every batch gets a run-down comparison to hers. So that’ll be my excuse of not perfecting Keller’s version.