Ingredients
Fries
Sebago or Maris Piper potatoes, peeled, cut 1 cm x 1 cm200 g
Neutral oil for deep fryingas needed
Sea salt flakesto taste
Method
- 11. Par-cook cut fries in salted boiling water for 4–5 min until just tender but not falling apart; drain and cool on a tray.
- 22. First fry: heat oil to 160 °C; fry fries in batches for 4 min; drain and cool on a rack — this sets the interior.
- 33. Store par-fried fries in the refrigerator until service (up to 6 hr).
- 44. To order: heat oil to 185 °C; fry fries for 3–4 min until deep golden and crisp.
- 55. Drain immediately on a wire rack — never on paper towel.
- 66. Season generously with sea salt flakes while hot.
- 77. Serve in a small wire basket or on parchment; serve within 3 min of final fry.
Quality Check
- Fries are uniformly golden — no pale or dark outliers.
- Exterior is crisp; interior is fluffy — not oily or dense.
- Oil temperature verified at 185 °C before each batch.
- Seasoned immediately after frying while moisture is present to hold salt.
Sides Standards
All sides fired simultaneously with main course
Temperature consistent — never serve cold sides
Portion weight consistent — use scale for batch prep
Equipment
Deep fryer, wire rack, probe or oil thermometer, basket or parchment-lined plate
Allergens & Dietary
None listedVGFDF