For 4 to 6 people
- 1 kg of firm-fleshed potatoes, Bintje type,
- 1.5 l of sunflower oil (deodorized if organic),
- Fine salt + fleur de sel.
The preparation
Peel the potatoes, cut them with a knife or with a French fries cutter, into regular sticks and not too thin: 1 cm minimum thickness, all equivalent. Soak the sticks in cold water then dry them carefully with a cloth to remove the starch and dry them perfectly.
The cooking
Cook for the first time in a deep fryer in an oil bath at 170 ° C for 6 to 7 minutes. Drain the fries well and let them rest for at least 10 minutes, or even several hours. For the second cooking, at 190 ° C, it can last from 2 to 4 minutes, depending on whether you like more or less grilled fries.
After the second bath, drain the fries on absorbent paper, transfer them and immediately salt them in a bowl, stirring them. Before serving, add a pinch of fleur de sel. Enjoy the hot fries with mayonnaise, or as an accompaniment to grilled chicken, a piece of beef or marinated mussels.
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