John Myers
Ingredients for 4 servings:
- 800 g potatoes, mainly waxy, medium-sized
- 4 liters of water
- 4 tbsp white wine vinegar
- 3 liters of oil for frying, e.g. corn germ, sunflower or peanut oil
- n. B. Sea salt, coarse
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 56 minutes
Peel and wash the potatoes, cut into thin, approximately 5 cm long sticks. Place the sticks in cold water. Bring the water and vinegar to a boil. Add the potato sticks in two batches to the boiling vinegar water and boil for 6-8 minutes. They should be soft but not fall apart. Remove them with a slotted spoon. Let them drain well on a baking tray lined with a kitchen towel for 5 minutes. Pat dry all over. Meanwhile, heat the oil in a large pot (approx. 25 cm in diameter) to 200 °C. Use a thermometer to check the temperature precisely. For each batch, use a slotted spoon to add only a good handful of fries to the oil so that they have enough room to brown and the oil temperature does not drop below 180 °C. Fry each batch for 40 seconds. Remove them with a slotted spoon and let them drain on a baking tray lined with kitchen paper. Once all the fries are pre-fried, let them cool at room temperature for 30 minutes. For the second frying, heat the oil back to 200°C. Fry the fries exactly as you did the first time – this time for about 3 minutes per portion. Then remove them with a slotted spoon and drain on kitchen paper. Place them in a pre-warmed bowl, season with salt, and mix well. Serve hot. Tip: Fries also freeze well. To do this, prepare the fries until after the first frying cycle, pre-freeze them on a baking sheet once cooled, then pack them in bags and freeze. Info: Pre-cooking in vinegar water gives the potato sticks a firmer texture, so they retain their shape during frying and brown evenly. 294 kcal per portion.
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