Ingredients
- 2 large red potatoes per person
- A little wheat flour
- about 0.5 dl rapeseed oil
- Fine-grain salt
Instructions
Preheat the oven to 225°C convection, pour the rapeseed oil into a baking sheet and place it in the oven while it heats up.
Peel the potatoes, about 2 large potatoes per person. Use relatively large red potatoes to get long, nice fries. Cut them slightly thicker than store-bought fries as they will reduce somewhat in size during cooking.
After the fries are cut, rinse well in cold water, drain the water and repeat the rinsing three times.
Then place the potatoes in a pot and cover with water. Bring to a boil and let cook for 5 minutes. Then rinse the potatoes in ice-cold water to stop the cooking process.
Place the potatoes on a kitchen towel and dry with paper towels. Use a large bowl and sprinkle flour over the potatoes.
Remove the baking sheet with the rapeseed oil and pour the potatoes out very carefully. Pour away from your body, not towards it, to reduce the risk of oil splatter. Ideally, the potatoes should be in a single layer for the best result.
They should bake for 30-40 minutes. Turn the potatoes a couple of times during baking.
When they are golden and crispy, remove from the oven and pour into a basket lined with kitchen paper. Sprinkle with fine-grain salt.
Notes
Tip: For extra flavor, add two tablespoons of duck fat to the baking sheet along with the oil.