potatoes (use Bintje, Yukon Gold or Russett Burbank variety)
peanut oil for deep
salt and freshly
ground black pepper
Start by peeling the potatoes. Cut
them in slices 1 cm (3/8″) thick and finally cut them
into fries of 1 cm square lengths.
Put the fries in cold water for a
few minutes: this washes out much of the starch and
tends to make the chips less sticky after the first
frying and more crispy after the second. Remove from the
cold water and drain.
Dry the fries well in kitchen paper
towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a
temperature of 160°C (320°F). Put in a handful of fries:
not too many at once because the oil will cool down too
much. Fry for a few minutes (4-8 minutes depending on
the thickness and the kind of potatoes), stir regularly
to prevent sticking. Repeat with the remaining chips.
When the chips are blanched but not cooked to a
golden colour, drain and remove the chips from deep
fryer. Spread the fries into a large bowl with kitchen
paper (or even better on an oven plate) and let them
cool down and ’sweat’ for at least 1/2 hour. Repeat with
the remaining batches of blanched chips.
Finally reheat the oil in the deep fryer to 190°C
(375°F) and fry the blanched chips in batches for 2
minutes or until crispy and golden brown. This way the
fries will be crispy on the outside and soft on the
Remove and drain the crispy and golden chips and
sprinkle with salt and pepper to taste.
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