Frites can be done at home, no deep frier, just a deep pan, vegetable oil and mandolin to thinly slice your potatoes. Make them ahead of time and warm them in the oven. Try other root chips thinly sliced, like beets and sweet potatoes.
ingredients
directions
Pour enough oil into a deep pot to reach at least halfway up the sides but not more than three-quarters. Heat the oil to 375 degrees (190 Celsius).
Using a chef’s knife or a mandoline, cut the potatoes into shoestring sticks 1/8 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Fry the potatoes in 1 cup (250 mL) batches until they are golden brown and crisp, 1 to 2 minutes.
Drain on paper towels, replacing the paper towels for each batch. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.