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    French Fries

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    French Fries

    After the first boil and fry, these can be kept in the freezer, ready to cook.

    • Preparation time: 15 minutes, plus cooling and freezing
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus cooling and freezing

    Serves: 2


    • 2-3 large maris piper or king edward potatoes (500g in total), peeled
    • 2 tsp distilled malt vinegar
    • ½ tbsp flaky sea salt, plus extra to serve • vegetable oil, for frying
    • 2 tbsp beef dripping (optional)


    1. Slice the potatoes into matchsticks, just over 0.5cm wide. Rinse twice in water; put in a pan with the vinegar, salt and 1 litre cold water. Cover, bring to the boil and simmer for 4-6 minutes, until tender. Transfer to a wire rack set over kitchen paper with a slotted spoon; steam-dry for 10 minutes.

    2. Heat a deep-fat fryer, or a large pan 1 / 3 full with oil, to 200˚C. Fry in two batches, returning the oil to 200˚C each time, for 50-55 seconds, stirring with a slotted spoon, until golden. Transfer to the wire rack; cool. Spread out on a baking tray; freeze for 30 minutes. (Or in a bag for up to 3 months.)

    3. Return the oil to 200˚C; add the dripping, if using. Fry the chips, in batches, for 2-2½ minutes, until crisp. Drain on a wire rack set over kitchen paper; sprinkle with salt.

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