Perfect French Fries
Perfect French Fries
(serves 4)
1 pound potatoes — King Edward, Desiree, any floury potato will do — cut into French-fry shapes
1 cup/227g lard/drippings
enough vegetable oil to reach the required level in your fryer
sea salt to taste
Run the cut potatoes under running water for a minute to remove starch, then place in enough water to cover and simmer for 20 minutes. Place on a rack and put in the freezer for an hour.
Remove from freezer and fry at 130C/260F for 4 minutes. Drain on paper towels and leave till you want to eat.
Just before you want to eat, fry at 190C/375F for about 4 minutes (depending on the thickness of the potato pieces) until golden brown. Drain on kitchen paper and salt liberally.
Sounds yummy! I wonder what type of potatoes work best over here — they don’t usually identify the types — we basically get Idaho or white. By the way, I am glad you are so happily busy these days, even though it means I don’t get to enjoy my vicarious views of London life as often as before.
Dear Work, I miss writing so frequently as well! Do “friend” me on Facebook and you’d get lots more frequent updates, if not as deep… but I promise to keep up the blog as well!