Perfect homemade French fries

Serves 4  Cooking and prep time: 70mins

Ingredients

2lbs Russet Potatoes (have less water content)

1 tbp lemon juice

Crushed ice

1 tsp of sea salt

Method

1. Wash the potatoes and remove the eyes. Peel (if preferred) and cut potatoes into French fry sticks. 1cm thick.
2. Cut into 4 to5, 1cm slices first, then cut each slice into 1cm sticks.
3. Once cut place them straight into a bowl of cold water.
4. When all sticks have been cut, rinse the potato sticks in running water till all the starch has been washed away and the water is clear.
5. Add crushed ice to the water and 1 tbp of lemon juice to stop potatoes browning.
6. Place the chilled water and potatoes in the fridge for 30 minutes.
7. After 30 minutes, drain the iced water and dry them in paper towels.
8. Line some plates with paper towels too, ready for the cooked fries as you are going to fry them twice.
9. Heat the oil to a low-medium heat and add the dried potatoes. Cook for around 8 minutes until they are soft and just starting to brown.
10. Remove the fries with a wire mesh spoon. Turn off the heat under the oil.
11. Drain on the paper towels.
12. Let them sit for 15 minutes as the cooking will continue inside from the heat of the chips themselves.
13. Reheat the oil to a little higher temperature than before, return the fries to the oil and cook quickly for 2-3 minutes and remove straight away.
14. Remove again, placing the golden brown sticks onto clean paper towels. Season with sea salt and serve.

Top Tips:

If you use slightly waxier potatoes like Yukon Golds, you only need to fry them once for 20-25 minutes after placing them in cold oil at the beginning of cooking time. No need to soak first either.