french fries

Method

Peel the potatoes and cut them into uniform batons approximately 1 cm thick and 8 cm long. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat completely dry with kitchen paper. Heat the oil to 160°C in a deep heavy-bottomed pan or deep-fat fryer. Working in batches, fry the potatoes for about 10 minutes until they are cooked through but still pale and soft, then remove with a slotted spoon and drain on kitchen paper. Increase the oil temperature to 190°C and fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on kitchen paper, season generously with sea salt whilst still hot, and serve immediately.