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.
272 K 4.0/5 (37 reviews)
1 hour 20 min.
Easy
18 people
1 IngredientLast modified on: February 21th 2011
For 18 people, you will need:
3 litres 
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 | 60 RDI=20 % | 570 RDI=50 % | 3 RDI=0 % | 2,550 RDI=130 % | 10,680 RDI: 130 % |
| 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 % | 590 RDI: 7 % |
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)
Potatoes
Like these other recipes: Hasselback or "Swedish-style" potatoes, Potato wallets, Potato gratin, Smoky sausage and mash, Smoky potato and potimarron gratin, ... See them all 79
Other recipes you may also like
Green beans with tomato and cheddar cheese
Green beans gently cooked in a tomato and onion puree, with grated cheddar cheese added at the end.October 27th 20243,340 55 min.
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...November 1st 201745 K4.9 1 hour 20 min.
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.December 30th 201880 K5 1 hour 15 min.
Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.December 10th 202311 K 1 hour 50 min.
Butterfly pasta with smoked trout
Butterfly pasta, diced smoked trout with cheese, and a touch of green with parsley.February 7th 202411 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.