Someone asked about adapting the triple-cooked process to roast potatoes. Here was my answer:
Use Russet Burbank or Maris Piper (if you're in the UK) and follow the same blanching steps as described for the fries here:
Note, the blanching time will be longer since you'll want to cut the potatoes into big chunks.
Once they're nearly falling apart in the blanching water, carefully strain them out. If you're feeling bold you can very gently toss them a bit in a strainer (just jerk it up and down a couple of times) to rough up the potatoes—this way you'll get more crisp bits.
Have a baking sheet in a hot oven (around 400 °F / 205 °C) filled with about 1/2 inch of oil. Pour the potatoes in and let them fry in this oil. After about 30 minutes you'll want to turn them over to brown the other sides. Keep turning as required. Total cooking time will be at least an hour. About 10 minutes before they're ready, through in some cloves of crushed garlic and some sprigs of thyme and rosemary. Remove from the oven, strain onto absorbent paper, salt liberally. Enjoy.
