111 Fried Potatoes with Gros Sel

Preparation info
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By Michel Guérard

Published 1978

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Pommes frites au gros sel ‘Good hefty fried potato chips’


Main ingredients

  • 750 g (1 lb 10 oz) waxy potatoes
  • 4


  1. Peel the potatoes, then cut them lengthwise into four pieces, like the quarters of an orange. Drop them into a bowl of water as you go and keep the bowl under a running tap. Then drain them in the colander and dry thoroughly with a clean cloth.
  2. Heat the fat in a casserole, and when it starts to smoke throw in the garlic and the quartered potatoes. Reduce the he