Ingredients:

  • 4 large Maris Piper or Russet potatoes (about 2 lbs / 900g), peeled
  • 4 cups (1 litre) vegetable oil or beef dripping (for frying)
  • Salt, to taste (preferably sea salt flakes)

Instructions:

  1. Peel and cut potatoes into thick sticks about ½ inch (1.5 cm) wide – roughly chip-shaped.
  2. Place cut potatoes in a large bowl of cold water; soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
  3. Drain potatoes and pat completely dry with a clean towel or paper towels to prevent oil splatter.
  4. Heat oil in the pan or fryer to 275°F (135°C). Fry potatoes in batches for 4-5 minutes until soft but not coloured. Remove with a slotted spoon and drain on paper towels. Let them cool for at least 10 minutes.
  5. Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels immediately.
  6. While still hot, sprinkle fries with sea salt flakes and serve immediately with your favourite condiments.