Ingredients
ServingsOriginal: Serves 2
- potatoes, high dry matter varieties such as Russet or Maris Piper work best
- oil, for cooking
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Peel potatoes, and cut into thin straw-like pieces.
Wash potatoes well with water to remove excess starch.
Place fries in a saucepan with water, and simmer or parboil on the stove for about 15 minutes.
Drain the fries, and dry them well.
Deep fry in 175°C vegetable oil, lard, or drippings for 4–5 minutes until light golden and crisp.
Remove from oil, and place on plate with paper towels to absorb the leftover cooking oil. Transfer to another plate if necessary.
Add salt and shake to ensure all French fries are evenly salted.
