Regular Fries-style skin-on fries

Ingredients

• 800 g Maris Piper potatoes (skin-on)
• 1 L sunflower or peanut oil, for frying
• 1 tsp flaky sea salt

Method

1. Cut fries. Cut potatoes into 6 mm × 6 mm batons. Skin on. Consistent thickness = even cooking.
2. Soak. Submerge in cold water for 30 minutes. Drain and pat completely dry.
3. First fry. Heat oil to 160°C. Fry for 4 minutes until pale and soft. Drain.
4. Rest. Spread on a tray. Rest 10 minutes (or refrigerate for extra crispness).
5. Second fry. Heat oil to 180°C. Fry again for 3–4 minutes until deep golden and crisp.
6. Season. Drain for 10 seconds, tip into a bowl, scatter flaky sea salt over, toss.

Tips

• Skin-on is the move. Adds texture and flavour. Skip the peeling.
• Double-cook is non-negotiable. First cook = inside, second cook = outside.
• Flaky sea salt > table salt. The texture matters.