The original cookbook’s first recipe: soft centres, crisp golden edges and two separate fries.
Recipe by Daniel
Ingredients
- Sebago potatoes
- Canola or sunflower oil, for frying
- Fine salt
Method
- Cut potatoes into evenly sized chips. Rinse or briefly soak to remove loose starch, then dry extremely thoroughly.
- Fry in batches at 150°C until tender inside but still pale. For medium chips, begin checking after 5–6 minutes.
- Drain and let the chips cool and steam off for about 15 minutes.
- Fry again at 180°C until deeply golden and crisp. Drain and salt immediately.
Kitchen notes
Do not crowd the oil. The rest between fries is part of the method.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
