Finger Fries
These finger fries are crisp on the outside and soft in the centre. A double-cooking method creates the perfect texture every time. Serve them with ketchup and mayonnaise for a simple and satisfying treat.
These finger fries are crisp on the outside and soft in the centre. A double-cooking method creates the perfect texture every time. Serve them with ketchup and mayonnaise for a simple and satisfying treat.
Servings 4 Portions
Ingredients
- 800 g Maris Piper potatoes or other floury potatoes
- 1 litre vegetable oil for frying
- 1 tsp fine sea salt
- 4 tbsp ketchup
- 4 tbsp mayonnaise
Instructions
- Peel the potatoes, then rinse them under cold water.
- Cut each potato into even finger-sized strips. Try to keep the size consistent.800 g Maris Piper potatoes
- Place the cut potatoes into a bowl of cold water. Leave them for 10 minutes. This removes excess starch.
- Drain the potatoes and dry them well with kitchen paper. Moisture will affect the cooking.
- Heat the oil to 140°C in a deep saucepan or fryer. Keep the heat steady.1 litre vegetable oil
- Carefully add the fries in small batches. Do not overcrowd the pan.
- Cook them for 5 to 6 minutes. They should soften but not brown.
- Remove the fries with a slotted spoon and place them on kitchen paper.
- Allow them to rest for at least 10 minutes. This step improves the final texture.
- Increase the oil temperature to 180°C.
- Return the fries to the hot oil in batches.
- Cook for 3 to 5 minutes until golden and crisp.
- Remove and drain on fresh kitchen paper.
- Sprinkle with salt while still hot.1 tsp fine sea salt
- Serve with ketchup and mayonnaise4 tbsp ketchup, 4 tbsp mayonnaise
Equipment
- Deep Saucepan or deep fryer
- Thermometer optional
Notes
To Serve:
Arrange the fries on a large plate. Place ketchup at one end and mayonnaise at the other. Serve immediately while hot and crisp.
Optional Dips:
For extra flavour, you can also serve:
Garlic aioli
Barbecue sauce
Sweet chilli sauce
Cheese sauce
Honey mustard
Sour cream and chive dip
Spicy sriracha mayo
Curry sauce
Ranch dressing
Tips for Best Results:
Use floury potatoes such as Maris Piper for the best texture.
Always dry the potatoes well before frying.
Keep oil temperatures steady for consistent results.
Do not overcrowd the pan, as this lowers the oil temperature.
Serve immediately for maximum crispness.
Nutrition
Calories: 264kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 818mg | Potassium: 887mg | Fiber: 4g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 40mg | Calcium: 28mg | Iron: 2mg
