POTATOES - 1 KG (LARGE SIZE LOW STARCH TYPE)
SALT - 1 TSPN
WATER - ENOUGH TO BLANCH POTATOES (1.5 LTRS)
OIL (RICE BRAN OR SUNFLOWER)- TO DEEP FRY
PROCEDURE -
1. CUT THE POTATOES INTO TYPICAL FRIES SHAPE (JULIENNES / BATTONET) USING A DICER OR CUTTER OF YOUR CHOICE.
2. HEAT WATER WITH SALT AND BRING TO BOIL AND TURN OFF THE STOVE. PUT IN THE CUT POTATOES AND LET THESE SOAK FOR 5 MINUTES (THIS LETS THEM ABSORB A LITTLE SALT).
3. NOW DRAIN THE WATER AND PAT DRY THEM. COOL THESE TO ROOM TEMPERATURE.
4. REFRIGERATE IN A CHILLER FOR 4-5 HOURS.
5. HEAT OIL TILL MEDIUM HOT. CHECK IF THE OIL IS HOT ENOUGH BY USING A SMALL BIT OF POTATO (IT SHOULD IMMEDIATELY COME TO THE TOP OF THE OIL).
6. COOK FRIES TILL GOLDEN AND CRISP.
7. NO NEED TO SPRINKLE SALT (AS THESE ALREADY CONTAINS SOME).
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