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  • 6 large starchy Potatoes

  • 2 L Peanut Oil for frying

  • Salt


  • 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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