Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 1/4 pounds (500 g) potatoes
- 1 pint (500 ml) oil for frying
- A fryer with a wire-mesh basket
- Absorbent paper
Having said this, peel your potatoes and cut them into 1/3 inch (1 cm) disks, then slice the disks into sticks. Put them in cold water for a few minutes, then drain them and pat them dry.
Heat your oil over a brisk flame, and when it's hot (a bread cube tossed in will return to the surface and begin to brown) put the potatoes in the basket and immerse them. Fry, keeping the flame brisk lest the oil cool, until the potatoes are golden brown, about 7-8 minutes. Drain them well on absorbent paper, salt them, and they're done -- perfect with a bistecca alla fiorentina!
Note: if you are making lots of fries you should fry them in batches lest they cool the oil and absorb it.
Yield: 4 servings of fries.