Deep-frying Potatoes

The French way of deep-frying potatoes is to “twice-fry” them, which gives an ultra-crisp result. First they are cooked until tender, then they are left to cool, and then they are fried again at a higher temperature. For different shapes. Potato baskets are used in classic French cuisine as containers for diced and tiny vegetables; the bird’s nest mould for making them is available at specialist kitchenware shops.

1. Heat the oil to 160°C. Immerse potatoes in the oil for 5-6 minutes. Remove and cool, then increase the oil temperature to 180°C and deep-fry the potatoes again until crisp, 1-2 minutes.

   

2. Lift the basket out of the oil and let as much oil as possible drain away. Empty the fries out of the basket on to paper towels to absorb any residual oil. Sprinkle with salt before serving.