Frites

Method

Peel the potatoes and cut them into batons approximately 1 cm by 1 cm and 8-10 cm long, keeping them uniform for even cooking. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat thoroughly dry with a clean tea towel. Heat the beef dripping or oil to 130°C in a heavy-bottomed pan or deep fryer and blanch the potatoes in batches for 10-12 minutes until softened but not coloured, removing them to drain on kitchen paper. Once all potatoes are blanched, increase the oil temperature to 180°C and fry them in batches for 2-3 minutes until deep golden brown and crispy, ensuring you do not overcrowd the pan. Remove the frites to a clean tea towel or absorbent paper, season generously with sea salt whilst still hot, and serve immediately with mayonnaise or curry sauce.