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Pommes Frites
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1987
Ingredients
450–700 g 1–1½ lb - oil for deep frying
- salt and freshly ground black pe
Method
- Peel the potatoes and cut them 6 mm/¼ inch square by 7.5 cm/3 inches long. Rinse in cold water to remove any excess starch and drain thoroughly. Dry well on paper towels.
- Heat the oil in a deep-fat fryer to 375°F/190°C.
- Fill the frying basket half to two-thirds full of potatoes and immerse it gently in the hot oil. Shake the basket from time to time w
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