Fried Potatoes (Pommes Frites)

Name: Fried Potatoes (Pommes Frites)
Yield: 10 portions
Cuisine: French
Ingredients: 2.25 kg potatoes (prepared weight), peeled; oil for deep frying, as needed; salt, to taste

Classic chips cut 13 mm thick, blanched in deep oil until cooked but not coloured, then finished in very hot oil until crisp and golden.

Serves 10
Deep-fried
Two-stage frying
French

Method

Cut the prepared potatoes into fingers approximately 13 mm (½ in) thick and 64 mm (2½ in) long.
Wash thoroughly, drain and place into a frying basket.
Blanch in deep hot oil until cooked but without colouring. Remove from the oil and drain.
When required, plunge into very hot oil until crisp and a golden colour.
Remove from the oil, drain well, sprinkle with salt and serve.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Use a frying basket when deep frying potatoes, so that they can be lifted out at once if the oil bubbles up. Never fill the pan more than a third full of oil.

Shopping list for 10 portions

Fruit & veg

2.25 kg potato

Oils, vinegars & sauces

vegetable oil (as needed)

Store cupboard (check you have)

salt (to taste)

Converted from the original Cookeryonline recipe card (No. 16).