This British method of preparation guarantees super crispy and delicious French fries even without a deep fryer. But that doesn`t necessarily mean it`s less fatty or healthier than deep-frying.
Cut the potatoes into strips of the same size as possible, about the width of a thumb (never less than 1 cm x 1 cm).
Preheat the oven to 230 ° C top / bottom heat.
Put the potato strips in a tall pan or large saucepan and fill up with water until all the fries are under the water. Bring the water to the boil and cook the fries until they are pliable and almost break when you bend them (approx. 8-10 minutes). Then carefully pour off the water with a saucepan lid and just as carefully pour the fries into an ovenproof roaster or baking tin. Leave enough space so that all the fries are next to each other and not on top of each other.
Pour plenty of olive oil over the fries in the baking pan. You don`t have to swim in the oil, but you should definitely have some oil on all sides.
Put the baking pan in the preheated oven. Take out of the oven for the first time after 45 minutes, shake a little and turn. If the fries look a bit dry, add a little olive oil.
Then put them back in the oven for another 45 minutes or until they have reached the desired degree of browning, which of course varies depending on the taste and oven.
Take the fries out of the oven and pour them into a bowl lined with kitchen towels. Remove the cloth after a few seconds, it is only used to catch the oil.
Now season to taste. Shake the fries well so that they are all seasoned evenly and serve.
Tip: I always find a little grated Parmesan and a little rosemary very tasty. But if you want a more classic taste of french fries, just salt will do.
Note: That sounds like a very long time for fries, of course. But you have to keep in mind that most of the time is pure baking time, during which you can wonderfully prepare the main course for the fries.
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