Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
283 K 4.0/5 (37 reviews)
1 hour 20 min.
Easy
2 people
1 IngredientLast modified on: February 21th 2011
For 2 people, you will need:
1 ½ cup 
Times for this recipe
Preparation: 35 min.
Cooking: 45 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
Wash potatoes, and steam or cook in water.
Stage 2 - 5 min.
Allow to cool, then cut with a knife lengthways keeping the skin.
Make the pieces big: in quarters, or if possible in long square shapes.
Try to keep a skin side to each one.
Make the pieces big: in quarters, or if possible in long square shapes.
Try to keep a skin side to each one.
Stage 3 - 10 min.
Heat oil to 374°F (190°C). Put potato pieces in the deep fryer basket, keeping them apart.
Stage 4 - 4 min.
Fry for 3 or 4 minutes maximum.
Stage 5 - 20 min.
Drain, tip onto on absorbant paper and salt immediately.
Continue in the same way for all the potaoes, and serve as soon as possible.
Continue in the same way for all the potaoes, and serve as soon as possible.
Remarks
Don't use new potatoes for this recipe, your chips (French fries) will not taste very good. Instead, choose floury varieties kinds like bintje, samba or mona-lisa.
These big fries go vey well with béarnaise sauce. Of course there loads of calories in that, so it's not for every day, but as an exceptional treat with a green leaf salad, a great taste!
If you need to make a lot at once for a gathering of friends or family, I suggest you cook them in two stages: first as indicated for 3 minutes only, and a second time just one minute before serving but a full basket at a time, as they can touch now.
These big fries go vey well with béarnaise sauce. Of course there loads of calories in that, so it's not for every day, but as an exceptional treat with a green leaf salad, a great taste!
If you need to make a lot at once for a gathering of friends or family, I suggest you cook them in two stages: first as indicated for 3 minutes only, and a second time just one minute before serving but a full basket at a time, as they can touch now.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=3 % | 60 RDI=6 % | 0 | 280 RDI=10 % | 1,190 RDI: 10 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 0 | 90 RDI=4 % | 360 RDI: 4 % |
| Per person | 3 RDI=1 % | 30 RDI=3 % | 0 | 140 RDI=7 % | 600 RDI: 7 % |
How much will it cost?
- For 2 people : 0.35 €
- Per person : 0.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Potatoes with prawns, Chilli langoustines, Gratin of potatoes with morels and yellow wine, Gratin Comtois, Super-green, super-thrifty soup, ... See them all 83
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013290 K4.6 1 hour 45 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025469 K 25 35 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.06 M4.5 7 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011402 K4.4 2 hours 55 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis. October 3rd 2010341 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.