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  • 3 L vegetable or Peanut Oil heated to 325°F

  • 3 russet Potatoes cut into wedges

  • sea salt


  • 1.

    Put cut potatoes into a large bowl of cold water while oil preheats.

  • 2.

    Drain the potatoes well and carefully place in the hot oil.

  • 3.

    Blanch the potatoes until the bubbling ceases, about 3 minutes. They will be soft and have no colour.

  • 4.

    Drain well on paper towels.

  • 5.

    Increase the heat of the oil to 365°F.

  • 6.

    Fry the potatoes until they are deep golden brown and crispy.

  • 7.

    Drain on paper towels and sprinkle with sea salt.

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