You won’t care about the cost in weight of bringing spuds on your next trip if you can make this delicious side.
Potatoes might be a bit on the heavy side to carry, but I don’t mind in the slightest when the end result is these hot crispy fries done fresh in the frying pan. The trick is to slice them thinly and make sure you use a large pan or do them in several batches. You can vary what you flavour them with – lemon pepper, chilli flakes and powdered stock are all good options, or go for my favourite: the Kiwi classic of salt with lashings of tomato sauce.
Prep time 5min
Cook time 20min
Serves 2 sides
5 Tbsp cooking oil (I use olive)
Salt to taste
Tomato sauce, chutney or mayonnaise to serve
Wash potatoes if needed, but leave the skin on. Thinly slice into fries about 5mm thick, pat dry with a paper towel or leave to air dry for a few minutes (not essential). Pour oil into a large frying pan on medium heat, add chips and fry, turning every minute or so for 15-20min.
You will know when they are cooked as they start to go golden and crispy and are soft in the middle.
Once cooked, sprinkle with salt and serve immediately.