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Put cut potatoes into a large bowl of cold water while oil preheats.
Drain the potatoes well and carefully place in the hot oil.
Blanch the potatoes until the bubbling ceases, about 3 minutes. They will be soft and have no colour.
Drain well on paper towels.
Increase the heat of the oil to 365°F.
Fry the potatoes until they are deep golden brown and crispy.
Drain on paper towels and sprinkle with sea salt.
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