Snacking French Fries

These double-cooked Snacking French Fries are crispy on the outside and fluffy in the middle. They are simple to prepare and perfect for sharing with family and friends. Whether served as a snack, side dish, or party food, they are always guaranteed to disappear quickly.

Prep Time 15

Cook Time 20

Total Time 35

Servings Portions

Ingredients

Instructions

Wash and peel the potatoes if desired. Leave the skins on for a more rustic finish. Cut the potatoes into evenly sized fries approximately 1 cm thick.
1 kg Maris Piper potatoes
Place the cut fries into a bowl of cold water for 30 minutes. This helps remove excess starch and improves the final texture.
Drain the potatoes and place them into a large saucepan. Cover with cold water and bring to a gentle boil. Cook for 5 to 6 minutes until the fries begin to soften but still hold their shape.
Carefully drain the fries and spread them onto a tray lined with kitchen paper. Allow them to steam dry for several minutes. Pat away any remaining moisture with a clean tea towel or kitchen paper.
Heat the oil to 140°C. Fry the potatoes in batches for 5 to 6 minutes. They should soften and become pale but should not take on much colour.
Vegetable oil
Remove with a slotted spoon and place onto a tray lined with kitchen paper.
Allow the fries to cool completely for at least 20 minutes. For even better results, place them in the refrigerator for up to an hour.
Increase the oil temperature to 180°C. Fry the potatoes in batches for 2 to 4 minutes until they become golden brown and wonderfully crisp.
Remove from the oil and drain briefly on kitchen paper.
Transfer the hot fries to a serving bowl. Sprinkle immediately with sea salt and toss gently to coat.
1 tsp sea salt
Serve straight away with your favourite dipping sauces.

Equipment

Sharp Knife
Chopping Board
Large Saucepan
Colander
Kitchen paper
Frying pan or deep fryer or large heavy-based saucepan
slotted spoon
Baking Tray
Kitchen paper

Notes

Tips:

Maris Piper potatoes produce excellent fluffy centres and crispy exteriors.

Do not overcrowd the fryer. Small batches cook more evenly.

Dry potatoes thoroughly before frying to minimise oil splatter.

Cooling between the first and second fry is the key to achieving the perfect texture.

For extra flavour, add garlic salt, paprika, or rosemary immediately after frying.

Keep cooked fries warm in a low oven while finishing the remaining batches.

Serve with ketchup, mayonnaise, garlic aioli, barbecue sauce, or sweet chilli sauce.

Nutrition