Fries from max sleebe and angelo de bruijn

Wash and delete the potatoes. The skin may stay here and there. The peel gives the fries extra flavor and is healthy, because most vitamins are in the shell.

Cut the potatoes into strips of 12 mm thick. If you make them thicker, the inside becomes dry and if you cut them too thin, they become too greasy.

Let the potatoes dry on a clean tea towel and pat dry.

Set the fryer to 145 degrees Celsius. Always put in a single portion of fries in order not to drop the temperature of the fat too much. Pre-baking takes about 6 minutes per portion. The potato may be slightly yellowish, but not brown.

Remove the fries and put them in a bowl. The French fries are still through.

Let the pre-fried fries cool for at least an hour. Do not put them in the refrigerator, as they will dry out.

Turn the fryer to 175 degrees Celsius. Fry the fries again in small portions in 3 to 4 minutes. They are already pre-cooked, so they only need to get some color, become crispy and warm.

Take them out of the oil with a basket or a slotted spoon, sprinkle salt directly over them and shake them out.