You’re right. Heston Blumenthal recommends 2x2x6 cm. Personally, I think that’s a bit too large, I prefer 1.5x1.5x whatever the length of the potato. But you need to pay attention during the first boiling, you want the fries to almost fall apart, but just barely keep together.
Antoine’s soufflé potatoes. Best deep fried potatoes ever.
I’ve been inspired by this thread and went for the triple cook chip. Both attempts result in a very enjoyable chip.
Second time I tried to get them more cooked than the first time in round one, the simmer in water phase. I did this using my instant pot. Dropped a steamer insert in and laid my fries in their. 4 minutes under pressure. 15 min natural heat decay, so no quick steam release. I liked this outcome much better. Had more of the edges on the fries than a poach gave me.
They were excellent, but I would take a great frite stand any day over Antoine’s. Except that we drank 1983 Pichon Lalande at Antoine’s, which I have never found at any frite stand!