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Laura Calder

Frites!


Serves 4

Ingredients

  • 6 large starchy Potatoes
  • 2 L Peanut Oil for frying
  • Salt

Method

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