61min 4 ppl
French Fries
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 6 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 4g
Carbs 42g
Fats 15g
About this dish
Russet potato chips double-fried in vegetable oil for a crisp, golden crust and a fluffy centre - the classic diner fry, no beef tallow required.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Russet potatoespeeled and cut into 1cm batons800 g
Spices & Seasonings
- kosher saltto taste1 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying1500 ml
Utensils
- Large saucepan
- Meat thermometer
- Slotted spoon
Method
1
Rinse the cut potatoes under cold water until the water runs clear, then pat completely dry.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan to 150°C, checking with a meat thermometer.
Approx. 8 minutes
3
Fry the potatoes in batches for 5 minutes until pale and just tender but not coloured, then lift out and drain.
Approx. 15 minutes
4
Increase the oil temperature to 190°C.
Approx. 5 minutes
5
Fry the potatoes again in batches for 3 minutes until deep golden and crisp.
Approx. 9 minutes
6
Drain on kitchen paper, season with salt and serve immediately.
Approx. 3 minutes
