The trick to perfect French fries is in the technique rather than anything else. It is really very simple and your fries will be crisp on the outside and fluffy in the middle every time.
I cheat by using a mandolin (slicer) but you can use a knife. There's something sexy about hand cut chips too.
If you want larger chips then increase the cooking time in both cases and cook them in smaller batches.
: 5 minutes
: 7 - 9 minutes
: 2 servings
200g potatoes (Golden delight or Sebago are ideal and readily available)
2 - 3ltrs vegetable or canola oil
Sea salt to taste (or chicken salt if the kids are about)
Remove them from the oil, and place them in a bowl. Sprinkle with the salt and toss and serve.
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