Ingredients:
Potatoes (preferable sort "Bintje")
Frying oil
Salt

Preparation and serving:

Peel old potatoes and cut into sticks with a section size 1x1 cm. Leave the potatoes in cold water to remove some of the starch prior to frying, then drain and dry on kitchen paper. Heat oil in a deep fryer to a temperature of 160°C, then put a handfull of fries (not more, as this would decrease the oil temperature).Fry for few minutes (4 - 8 min., depending on the potatoes sort) until the chips are pale golden. Stir regularly to prevent sticking. Remove them from the pan and drain on soft kitchen paper for about 30 min. Repeat this with the remaining chips. Just before serving, heat again to 190°C and fry all the chips for about 2 min., until they are crispy and golden-brown.
Serve immediately sprinkled with salt and offer Belgian mayonnaise.

Photo author: Rainer Zenz
License: Creative Commons Attribution ShareAlike 2.5 License

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