Fries

Fries

By
From
Hungry For That
Serves
4
Photographer
Lauren Bamford

What can I say? Fries are my favourite thing in the world. I like to make them in small batches, to ensure my oil stays hot and my fries turn out crisp.

This method allows you to freeze halfway, so you can always have amazing fries ready to go.

Ingredients

Quantity Ingredient
1kg potatoes, unpeeled, (see note)
1 1/2 tablespoons vinegar
1 tablespoon salt
oil, for deep-frying
sea salt, for sprinkling

Method

  1. Cut the potatoes into long shoestring fries. In a saucepan, combine the vinegar, salt and 1.5 litres water and bring to the boil. Cook half of the shoestring fries for 10 minutes then drain and refresh under cool water. Spread them out on a tea towel to dry.
  2. Repeat with the remaining shoestring fries.
  3. Heat the oil in a deep-fryer, heavy-based saucepan or wok to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Working in small batches, cook the fries for 1 minute, then remove and drain on paper towel. Repeat until you’ve done a first fry on all of the shoestrings.
  4. Leave the fries to cool at room temperature for about 30 minutes. At this point the fries can be bagged and frozen. Cooking frozen fries will give a fluffier inside, but if you are too hungry you can go straight for the final fry.
  5. Preheat the oven to 180°C.
  6. Bring the oil temperature back up to 180°C. Again working in small batches, fry the shoestrings for 2–3 minutes, or until golden brown. Transfer the cooked fries to a wire rack in the oven to keep them hot and crisp. Repeat with the remaining fries.
  7. Sprinkle with sea salt and serve.

Note

  • For best results, use russet burbank, kestrel, sebago or other white-fleshed potatoes.
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