Peel the potatoes. First cut into slices (1 cm), then fried 1 cm x 1 cm (8 to 10 mm).
Rinse the fries in water.
Thoroughly dry the fries with a clean, dry cloth.
Here, dry fried (top) next to a wet fried (bottom).
Meanwhile, heat the frying. Once the hot frying, dip the fries about 9 min. Reheat the frying and immerse the fries a few minutes for the final browning.
Drain the fries. Place in a bowl covered with paper towel. Salt to taste.
- 5.0 Large potatoes for french fries
- Oil, lard or beef fat