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French fries, for the deep fryer

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Ingredients for 1 servings:

  • 500 g potato(s), floury, e.g. Bintje
  • olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

pre-cooked

Peel, wash, and cut the potatoes into sticks. Floury potatoes are best; we prefer Bintje, but it’s a matter of taste. It’s best to buy unwashed potatoes at the market, but a discount store will do in a pinch. Boil the sticks in plenty of salted water until half-cooked, let them cool, dry, and then deep-fry at 180°C for about 5 minutes. Here, too, we prefer olive oil, but not virgin olive oil. There are very good olive oils that can be heated to high temperatures, so-called pomace oils. The taste is unsurpassed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cheers to Chiara

Non-alcoholic cocktail