Ultimate Fries

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Chefs know the key to perfectly crisp and golden fries is to fry twice at different temperatures.

Tags: Advanced, 30 mins, Side Dishes, Snacks, Vegetables, Fry, Vegetarian
Serves: 6
Skill level: Advanced
Prep time: 15  minutes
Cooking time: 20  minutes
Total: 35 *  minutes

Cool time = 15 minutes

Additional Information


1-1/2 cuos (375 ml) diced, peeled, Yukon Gold potatoes
2 jugs PC 100% Pure Canola Oil
coarse salt


  1. Peel potatoes. Trim a thin slice from four sides of each potato, so they are roughly rectangular. Slice into 1/2-inch (1 cm) thick slices. Cut each slice into 1/2-inch (1 cm) thick sticks. Place in bowl of cold water until ready to fry.
  2. Add enough oil to deep fryer to reach between minimum and maximum fill lines. Heat to 325°F (160°C). Drain potatoes and dry well on paper-towel lined baking sheets.
  3. In three batches, place potatoes in basket, lower into hot oil, close lid and fry for 3 minutes or until lightly golden; lift basket and let rest 10 seconds to drain. Drain on paper-towel lined baking sheets. Cool at least 15 minutes.
  4. Increase deep fryer heat to 350°F (180°C). In three batches, fry potatoes for 3 minutes or until deep golden. Drain on paper-towel lined baking sheets. Sprinkle immediately with salt. Serve with PC Curry Mayo, if desired.

Chef's Tips

Drain and dry potatoes well or the hot oil will splatter when you add them to the fryer.

Nutritional Information

per serving:
Calories 240 Cal
Fat 12 g
Sodium 160 mg
Carbohydrate 32 g
Fibre 4 g
Protein 2 g