How to Make Perfect Fries
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.
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