French-fried potatoes

French-fried potatoes

Chips

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

There's a special cooking technique that gives French fries their inimitable outside crispness that seals in the soft centres. The secret is twice-frying in deep fat or oil at the right temperature.

Ingredients

Quantity Ingredient
6 large even-sized potatoes
oil or fat, for deep-frying
salt

Method

  1. Peel the potatoes and cut into 5 cm-long strips, 6 mm wide. Rinse well, soak in ice cold water, then drain. Dry thoroughly using a large tea towel. Heat the oil or fat in a deep heavy-based saucepan and, when a thin blue haze rises from surface (or when a small cube of bread turns brown in less than 1 minute), lower the potatoes into it. For easier handling use a frying basket.
  2. Cook until soft but not brown. Lift from the fat. Reheat the fat to a higher temperature. Gently lower the basket again and the potatoes will immediately crisp and brown, and puff slightly. Drain on paper towels, sprinkle with salt and serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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