Equipment
Ingredients
Main
- 400 g russet potatoes, peeled and cut into 1cm thick batons
- 45 ml neutral frying oil
- 5 g fine sea salt
Nutrition (per serving)
Method
Wash and peel the potatoes. Using a sharp chef's knife and cutting board, slice them lengthwise into 1cm thick batons.
Place the potato strips in a colander and rinse under cold running water for 1 minute to remove excess surface starch. Transfer to paper towels and pat completely dry, which is crucial for achieving a crispy crust.
Heat the neutral oil in a large skillet over medium-high heat until it shimmers. The oil should reach around 180°C (350°F).
Carefully add the potato strips to the skillet in a single, even layer. Do not overcrowd the pan; cook in batches if necessary. Fry undisturbed for 4 to 5 minutes until the undersides are deep golden brown.
Using a slotted spatula, carefully flip the potatoes to fry the other sides for an additional 4 to 5 minutes until evenly browned and tender inside.
Use the slotted spatula to transfer the fried potatoes to a plate lined with fresh paper towels to absorb excess oil. Immediately sprinkle evenly with sea salt while still piping hot.
Chef's Notes
- For the ultimate crunch, removing surface starch is non-negotiable. Rinsing the potatoes ensures they fry rather than steam and stick together.
- Always season fried foods immediately after they leave the oil; the residual heat and moisture help the salt instantly adhere to the surface.
- Choose a starchy potato like a Russet, Idaho, or Maris Piper. Waxy potatoes will not yield the highly desired fluffy interior required for this dish.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel.
Freezer: 1 month — Flash freeze in a single layer before transferring to an airtight bag.
Reheating: Reheat in a 200C/400F oven for 5 to 8 minutes until crisp.
