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Perfect French Fries

by · June 19, 2012

 

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.

 

2 Responses

  1. A Work in Progress says:
    June 20, 2012 at 1:10 pm

    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.

  2. kristen says:
    June 20, 2012 at 9:11 pm

    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!