The secret to great fries is to double fry them. This means cook until about three quarters done, drain and allow to cool. Then quickly refry until golden and crisp just before serving. Makes 4
2kg waxy unpeeled medium sized oval shaped potatoes, e.g. Desiree
3L vegetable oil
freshly ground salt and black peppercorns
Fit the french fry cutting disc* to the food processor. Add one potato at a time to the large food chute and process on speed 2. Repeat with the remaining potatoes.
Heat the oil in a large saucepan or deep fryer to 190C (170C fan forced). Cook the potatoes in three batches (take care not to over load the pan) in the hot oil for approximately 4 minutes.
Drain and cool. Just before serving, add the potatoes to the hot oil and fry for an extra 2- 3 minutes or until very golden and crisp. Drain, toss with plenty of freshly ground salt and black peppercorns and serve immediately.
- Additional accessories such as the french fry cutting disc and parmesan grating disc are available for the food processor. Available from KitchenAid stockists.