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.
270K 4.0/5 based on 37 reviews
Last modified on: February 21th 2011
Keywords for this recipe:For 6 people, you will need:
1 kg 
Times for this recipe
Preparation: 35 min.
Cooking: 44 min.
All in all: 1 hour 19 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 | 20 8 % | 190 20 % | 1 0 % | 850 40 % | 3,560 40 % |
| Per 100 g | 2 1 % | 20 2 % | 0 | 90 4 % | 360 4 % |
| Per person | 3 1 % | 30 3 % | 0 | 140 7 % | 590 7 % |
How much will it cost?
- For 6 people : 1.00 €
- Per person : 0.17 €
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: Alsatian-style salad, Avengers' potatoes, Warm Leek and Potato Salad, Comtoise tart for Seàn, Gratin Dauphinois, ... See them all 77
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020312K5 2 hours 23 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018364K 14 1 day 1 hour 21 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011524K4.6 1 hour 34 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011298K 24 32 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019594K 14.6 1 hour 27 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.