Ingredients
8 large premium potatoes
(olive) oil to fry
Salt
I use either olive oil or high oleic sunflower oil; both can withstand high temperatures without burning and last much longer than regular vegetable oils. Filter the oil after each use.
Preparation
Peel and wash the potatoes, dry thoroughly Cut in 1/3x1/3 inch (8 mm) pieces or smaller Heat the oil to 355F (180C) and insert the fries. Due to the high temperature a thin coating forms around the fries, which prevents excessive absorption of oil. However, the cold fries reduce the temperature of the oil to around 355F (160C). Reduce the temperature to 300F (150C) and let fry for 8 minutes (less if fries are smaller). During the beginning, stir with a fork to prevent sticking of fries to each other. Carefully remove the fries (they are very breakable) and let drain Heat the oil to 375F (190C) and fry until golden brown, typically 30 seconds. After 15 seconds, stir cautiously with a fork to separate sticking fries. Drain and add salt to taste. Serve immediately.
Try mayonnaise instead of ketchup.
