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Peel and trim the ends from the potatoes.
Cut into sticks.
Keep them in a bowl covered with cold water until using.
Drain the potatoes well and pat dry with a tea towel before frying.
There are two frying stages: First heat the oil in a deep-fryer to 325°F/160ºC.
The oil will be bubbling on the surface, but not in a mad froth.
Blanch the potatoes in batches until soft and limp, about 5 minutes.
Remove with a perforated spoon to paper towels to drain.
You can prepare the potatoes to this stage up to 2 hours before the final cooking.
To finish, heat the oil to 375°F/190ºC.
Fry the potatoes a second time, in batches, until very crisp and well browned, 2 to 3 minutes.
Remove to paper towels to drain.
Season with salt, and eat.
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