Choose good-quality, long, desireé potatoes (or similar).
Peel and (using a mandolin) cut into batons.
Boil for 2 minutes in salted water.
Strain.
Bring frying oil to 190°C.
Cook potatoes for 4 -5 minutes, until light gold.
Remove, placing on absorbent paper.
Re-fry for 1 – 2 minutes before serving, until deep gold.
Place on fresh paper, seasoning very well with salt and a touch of pepper.
Peel and (using a mandolin) cut into batons.
Boil for 2 minutes in salted water.
Strain.
Bring frying oil to 190°C.
Cook potatoes for 4 -5 minutes, until light gold.
Remove, placing on absorbent paper.
Re-fry for 1 – 2 minutes before serving, until deep gold.
Place on fresh paper, seasoning very well with salt and a touch of pepper.
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