French fries

French fries

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
1.5kg very large sebago or nicola potatoes
vegetable oil, for deep frying
salt flakes

Method

  1. Peel the potatoes, cut them into shape and soak them in cold water in the refrigerator overnight.
  2. Drain the cut potatoes, then place in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 8 minutes or until just tender. Drain carefully, then spread them out on a tray and refrigerate overnight to dry out.
  3. Heat the oil in a large heavy-based saucepan or deep-fryer to 130°C or until a cube of bread dropped in the oil browns in 45 seconds. Cook the chips for 8 minutes, then drain very well.
  4. Shortly before you are ready to serve, increase the temperature of the oil to 185°C or until a cube of bread browns in 10 seconds and cook the chips for 3–5 minutes or until golden brown. Drain well and season with salt.
Tags:
French classics
Farmhouse
rustic
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