The Food and Booze Logs

Deep frying might seem like a project, but isn’t actually that difficult.

Start with the necessary amount of potatoes for the number of people eating. Peel them or alternatively, if the peels look like they’re in good shape, leave them unpeeled for added texture.

Cut the potatoes into wedges or fries.

Heat some salted water in a pot and boil the potatoes until moderately soft. Drain them and let them dry for a while in a sieve.

Fry the potatoes in batches. Heat enough rapeseed oil in a pot on high to cover one batch of potatoes. When a piece of potato placed in the oil fries enthusiastically, the oil is hot enough.

Lower each batch of potatoes into the oil with a slotted spoon. Let them fry until golden brown. Exact times are dependant on the heat of the oil, so just keep an eye on them until they reach the desired level of deep-fry. When done, remove them from the oil with the slotted spoon, shaking it slightly to let the oil drain back into the pot.

Place the potatoes on a plate, let any residual oil dry, and serve salted to taste.

Deep-frying does require a certain amount of oil, but it can be sieved and stored in a container in the fridge, and re-used a few times to reduce wastage.

List of ingredients

• Potatoes
• Rapeseed oil
• Salt

---

• Asian Pork Hamburger on Rye | Recipe
• Shrimp and Avocado Salad with Lime Cilantro Dressing | Recipe
• Seared Pork Fillets with Creamy White Wine Dijon Sauce | Recipe
• Chicken Paprika | Recipe
• Goat’s Cheese Salad with Roasted Sourdough Bread | Recipe

---

---