Medium

Salt

Potato

Home fries

Peel and wash 1 kg of potatoes. You'd better use large potatoes; my preference is for samba, but bintjes, and no doubt others, also work well.

Cut the potatoes into fairly thick slices (about 1 cm or 0.4 inches).

Cut these slices into sticks of the same thickness, it's important to have fries that aren't too thin, otherwise they won't be tender inside.

Place the chopped fries in a large container under running water for 2 or 3 minutes, stirring occasionally, until the water runs clear (no more starch).

Prepare a large pot of slightly salted water, and place the fries in it to cook.It's important the fries are overcooked, to the point where the corners (or edges) of the fries, see photo below, start to break a little and are not even.This is a bit tricky, as the fries become very fragile with this cooking, but you should know that the more you cook them the better. Be careful though, a few minutes too long and you end up with potato soup.

When they are cooked through, carefully remove them and drain them on a wire rack.As soon as they are cold, put this rack in the fridge for at least 30 minutes, the goal is to dry the fries.

Fry the fries the first time in a hot oil bath for 5 minutes.Proceed in several batches if necessary.

The aim is not to cook the fries, but to precook them, they should be barely golden.Drain them carefully, then pour them back onto the grid, and leave them to stand like this for at least 30 minutes.

Put the fries back into the fryer for about 5 minutes, take them out this time when they are golden brown to your liking.

Pour into a container lined with paper towels, sprinkle lightly with salt and serve without waiting too long.

Medium

107 min

Accompaniment

Main course

Child

Servings

6

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

5 min.

Step #3

5 min.

Step #4

5 min.

Step #5

10 min.

Step #6

30 min.

Step #7

5 min.

Step #8

29 min.

Step #9

5 min.

Step #10

2 min.

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