Pomme Frites

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Ingredients

  • 1-2 large chipping potatoes (floury-type)
  • Salt


Instructions

Peel potatoes. Trim into a rectangle. Cut into batons - 10mm x 10mm x 60mm.

Cold start potato batons in salted water. Cook until just tender (test with knife point - if it slides in easily they are ready).

Drain, place on tray with paper to cool and dry in fridge. Do not cover.

Fry in deep fryer at 180ºC, until crisp and golden in colour.

Drain, season, serve immediately.



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