April 8th, 2012
Food Styling by Ruth Gangbar
Leaving the skins on, cut potatoes into thick matchsticks (allow one potato per person) and place in cold water for a minimum of 1 hour, or even the day before.
Drain and pat potatoes dry with paper towel.
Using a wok or deep fryer, heat sunflower oil to 250°F and blanch potatoes for approximately 5 minutes or until potato is slightly cooked but no colour has developed. Drain on paper towels.
Raise heat of oil to 375°F and drop in blanched fries. Cook until golden, 3-5 minutes.
Season with salt and serve.
Per 3-ounce serving: 319 calories, 5 g protein, 17.4 g fat, 37.5 g carbohydrates. Excellent source vitamins B6 and C.