Method:

1. Peel the potatoes and slice them, 12 mm thick. Then cut the slices into 12 mm batons.
2. Pouch the potato batons for 4 minutes at 150°C. Don’t fill up the basket of the deep fryer too much, allow room for the fries to “swim“ in the oil.
3. Aid the French fries in draining excessive oil by tapping the basket above the oil. Then, instantly, remove the fries from above the oil and transfer them into an oven trey with kitchen paper on the bottom.
4. Allow the fries to cool down entirely.
5. Bake the French fries until they sing in the deep fryer at 180°C. Apply the same principles from above: half a basket at a time. The French fries should look golden yellow with brown edged.
6. Remove from the oil, instantly add salt and remove from above the deep fryer.
7. Serve instantly.