French Fries Jamie Oliver

 

Method

1. Peel the potatoes and cut into 1cm-thick chips. 
2. Parboil the fries/chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape.
3. Drain in a colander and leave to steam until completely dry – this is very important before frying.
4. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat. For safety, clear the kitchen and never leave hot oil unattended. To test when the oil has reached the required temperature, drop in a cube of bread – at 180°C it will turn golden in 10 seconds.
5. Carefully fry the fries/chips, in batches, until golden crisp. 
6. Drain on kitchen towel, then sprinkle with sea salt