Sorry to bump an old thread but I have a question regarding the Georgian fries...
Have been to Georgia and loved it (slightly wild trip I had there though!), and also think I have developed an intolerance to one or another of the starches in rice/pasta/potatoes, which is a real pity given how much I love all of these things, so am interested in how to make fries with reduced starch content, and would love to try the traditional Georgian approach.
Do you blanch then fry the fries, or just fry, or double fry?
Hope you see this and offer some tips.