The Crispiest French Fries with Potato Peel Chips

Ingredients

• 1 ½ x potatoes
• 3 tbsp vinegar 7%
• 1 tsp salt
• 10 dl neutral oil
• 1 tsp lofoten seaweed bbq & meat spice blend

Method

1. Peel the potatoes and cut them into 6 mm thick sticks. Rinse the sticks under cold running water. Food waste tip: Use the potato peels for making chips. See a bit further down in the recipe.
2. Fill a pot with plenty of water and add salt and vinegar. If you're making multiple portions, do not increase the amount of vinegar and salt. Use the specified amount for one portion.
3. Bring the water to a boil and let the potatoes cook for 10 minutes.
4. Allow the potatoes to air-dry on a clean kitchen towel.
5. Heat neutral cooking oil for frying. Use approximately 10 dl/3 cm depth of oil in the pot. The temperature should be around 190 degrees Celsius. Do a temperature test by dropping one potato stick into the oil. At the right temperature, it will sink before eventually floating to the surface.
6. Important: Never leave the pot unattended with hot frying oil. Keep children away from the kitchen. Water and oil can cause an explosive reaction. Do not have water in the pot, and ensure the potatoes are dry before placing them in the pot. Have a lid nearby to smother flames in case of a fire.
7. Use the timer on your phone. Set it for 1 minute and experiment. Several variables determine how long it takes to fry the potatoes: oil temperature, potato size, and desired crispiness.
8. Add the potatoes to the oil gradually to prevent sticking. I don't fry more than a maximum of 3 medium-sized potatoes at a time in 10 dl of oil.
9. In the first round, fry the potatoes for a short time, approximately 1.5 minutes. Remove the potatoes from the oil and let them rest on a clean cloth for 30 minutes.
10. Now, proceed with the final stage of frying the potatoes, and it's advisable to take your time at this point. Reheat the oil, and once it reaches the optimal temperature, carefully add the potatoes. Allow them to fry for 1 minute intervals, attentively monitoring the process. Conduct "samples" to assess the readiness of the potatoes. In my experience, it took approximately 4 minutes to attain the desired golden and crispy texture, as depicted in the picture.
11. Quickly transfer the potatoes to a bowl and season your favorite seasoning or salt. Serve immediately.
12. Food waste tip: Take the potato peels out of the water and let them air-dry on a clean cloth. Fry the peels until they become crispy, remove from the pot, and season.