Spicy Thai Noodles with Creamy Peanut Dressing by Bettina Campolucci-Bordi
Easy, spicy with an Asian ?are. A great way to include as many vegetables as possible, masking them ...
1kg sebago or red delight potatoes, peeled
Vegetable oil, for deep-frying
1 tsp sea salt
Aioli, to serve
Cut potatoes into French fry thickness. Layer between sheets of paper towel to remove excess moisture. Stand for 15 minutes.
Heat oil in a wok or deep frying pan. Fry French fries in batches, until each fry rises to the surface and is opaque. Using a slotted spoon, transfer fries to a tray lined with paper towel. Cool for 10 minutes.
Reheat oil and fry the fries in batches again. For a further 2 or 3 minutes until golden. Drain on a paper towel, transfer to a bowl and add salt to coat.