4 large, floury potatoes
canola oil, for deep frying
Kosher or coarse sea salt
Scrub potatoes, rinse and then pat dry with a kitchen, or paper, towel. Cut each into ½-inch by 2 to 3-inch strips.
Fill deep fryer with oil to about half-full. Heat oil to 300 F. Fry potatoes in small batches for 5-8 minutes (they will still be pale). Lift out of oil and drain on baking sheet lined with paper towels. Increase the temperature of the oil to 400 F. Fry potatoes a second time for 2-3 minutes, or until they’re crispy and golden. Drain on paper towels. Pile fries onto a heated serving platter and sprinkle generously with salt. Serve immediately.
Floury potatoes are high in starch, contain little water and are the best choice for this application (think good old bakers). White or orange-fleshed sweet potatoes also make fabulous fries and can be made using exactly the same method.
Fries can be partially prepared a few hours ahead of time. Just save the final frying until you’re ready to serve.
Combine ¼ cup mayonnaise (store-bought or home-made) with the one of the following flavours:
2 tsp prepared pesto
2 tsp sambal oelek (chilli paste)
1 tbs salsa,1 tbs sour cream, 1 tsp hot sauce (optional) and 1 tsp chopped fresh cilantro
1 tsp Patak’s Indian curry paste (mild or hot)