Big knife-cut chips (French fries)


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.
280 K 4.0/5 (37 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 18 people, you will need:
  • 1 potatoes 3 kgs potatoes
  • Total weight: 3,000 grams

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 45 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
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.
Big knife-cut chips (French fries)
Wash potatoes, and steam or cook in water.

Stage 2 - 5 min.
Big knife-cut chips (French fries)
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.

Stage 3 - 10 min.
Big knife-cut chips (French fries)
Heat oil to 374°F (190°C). Put potato pieces in the deep fryer basket, keeping them apart.

Stage 4 - 4 min.
Big knife-cut chips (French fries)
Fry for 3 or 4 minutes maximum.

Stage 5 - 20 min.
Big knife-cut chips (French fries)
Drain, tip onto on absorbant paper and salt immediately.

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.
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 recipe60 RDI=20 %570 RDI=50 %3 RDI=0 %2,550 RDI=130 %10,680 RDI: 130 %
Per 100 g2 RDI=1 %20 RDI=2 %090 RDI=4 %360 RDI: 4 %
Per person3 RDI=1 %30 RDI=3 %0140 RDI=7 %590 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 18 people : 3 €
  • 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)
Other recipes you may also like
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020533 K 44.2 14 hours 30 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21th 2011481 K3.7 40 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.71 M 304.0 7 days 15 min.
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30th 2021445 K4.6 5 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page