Recipe information
Yield
enough for 2 to 4
Ingredients
large floury potatoes – 4
dripping, lard, or sunflower oil for frying – 8 cups (2 liters)
Preparation
Step 1
Peel the potatoes and cut them into long, thick sticks, putting them into cold water as you go. The water has the effect of preventing them browning while also washing away some of the starch. Drain and pat dry with a cloth or paper towel. Heat the oil to 300°F (150°C) in a large, deep pan. Lower the potato sticks into the hot oil—it will bubble up alarmingly—and fry for six or seven minutes, until they are pale and soft. Lift them out and let drain while you bring the temperature of the oil to about 350°F (185°C). Lower the sticks into the hot oil again and fry for three or four minutes, maybe less, until they are crisp and golden.
Step 2
Drain on paper towels and dust enthusiastically with salt.
