How to Make Perfect Fries

03 Mar 2013

Start with Russet potatoes and follow these steps for crispy on the outside, but soft on the inside fries

  • Cooking the potatoes three times ensure a perfect crispy finish. Start by blanching the potatoes (about 300g) in boiling water for 15 minutes.
  • Cook the potatoes in low temperature oil (about 110C) for another 20 minutes.
  • When ready to serve deep- fry in a hot fryer at 180C until golden and crisp.
  • For the ideal seasoning mix together 50g sea salt and 50g chopped thyme leaves and sprinkle over the hot chips.

You might also like…