Cooks Illustrated has an interesting article this month on slow frying french fries. The long held wisdom is a ‘twice fry’ method. Fry once at a lower temperature to cook the fry through, then fry a second time, at a higher heat, to crisp the outside. I have had very mixed results with this method in my home kitchen. A commercial fryer has no problem with this task, but it operates at a higher temperature and with much more oil than what is reasonable with a cast iron pan and a liter of oil at home. Cooks Illustrated suggests starting the potatoes in cold oil, than bringing the pan up to a rolling boil. Cook for about 20 minutes (stirring half way through). These are the best fries I have cooked. They absorbed less oil and had a better crunch. I topped them with parmesan, parsley and lemon.