Ingredients
- 4 baking potatos. We used 500g potatoes for 2 people. US: russet UK: maris piper.
- 2 l oil with high smoke point
- fine salt
Instructions
Step 1:
- Peel the potatoes
- Cut the sides and edges off the potato so that it's square-ish and cut them into sticks. They should be about 2cm x 2cm x 6cm. About ¾ inch x ¾ inch x 2⅓ inch.
- Put in a bowl under running water to rinse off surface starch
Step 2: - Fill a pot of water and simmer the potatoes to the point where they almost fall apart. It's important that the water is not at a rolling boil. It usually takes 20 to 30 minutes depending on the potato.
- Carefully remove them from the water and place on a wire rack and let them air dry for 15minutes.
Step 3: - When they are dry place the rack in the freezer for one hour to dry them even further.
Step 4: - Pour oil in a pot or a deep fryer and heat to 130°C/250°F.
- Fry the potatoes until they are a bit puffy and slightly colored. It takes from 5 to 10 minutes.
- Remove them from the oil and let them drip off on paper towels.
- Place on the wire rack and let them cool in the freezer for about one hour.
- At this point if you want to save them for another day you can keep them in the fridge for 3 days, or you can place them in a zip lock bag and freeze them and they are good for 3 months.
Step 5 - can be done on another day: - Heat the oil to 190°C/375°F. Fry the potaoes until they are golden and super crunchy. It can take up to about 4-10 minutes.
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