Preparation info
  • Ingredients For

    6

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Quaglino’s cook more than 1½ tonnes of frites a week – the thin chip introduced by the French to America and then via there to us as ‘French fries’. On this scale, it would not be possible to make them so they are bought in. Real chips to go with battered fish are a different matter and are made fresh.

Ingredients

  • 900 g / 2 lb floury potatoes
  • about 2 litres /

Method

Peel the potatoes and cut lengthwise in 2cm / ¾in slices, then cut these across into chips about 1 cm /½in thick. Put into cold water for 10 minutes to remove surface starch, drain through a colander and pat dry.

Preheat the sunflower oil in an electric fryer to 190°C/375°F. If doing so on top of the hob, never deep-fry at a depth of more than half the pan and use one with a lid that ca