Perfecte frietjes!

Let's do this!

Step 2: Cut into thick batons

Cut your potatoes into thick batons, at least 1 cm (½ inch) wide. They will shrink a little during the first and second fry, so don’t cut them too thin.

Don’t peel your potatoes. The skin adds so much flavour and texture, and once you’ve tried skin-on fries, there’s no going back!

Step 3: Cut into fries

Next, cut your batons into fries of about 1 cm thick. To avoid too many small or uneven pieces, you can trim the sides and edges as you go.

Vincent: "But you know what they put on french fries in Holland instead of ketchup?"
Jules: "What?"
Vincent: "Mayonnaise."
Jules: "Goddamn!"
Vincent: "I've seen 'em do it, man. They drown 'em in it."

Step 5: Dry!

Make sure to dry your fries thoroughly. This will help the first fry go much better and prevent your oil from losing too much temperature.

If you want a clean, pure potato flavour, choose a good-quality liquid frying oil. If you prefer a deeper, richer taste, go for beef tallow or even duck fat!

Step 6: First fry

Pre-fry at 130°C for 7–8 minutes. Don’t fry too many at once, so the oil temperature stays stable.

You’ll hear your fries “sing” when they’re ready! :)

Step 7: Final fry

Increase the temperature to 180°C and fry your fries straight away in small batches for 3–4 minutes.

Let them drain well above the oil, then immediately toss them in a large bowl with a generous pinch of fine salt!

Step 8: Enjoy!

Enjoy the fruits of your labour! Even better with a generous dollop of Heirloom Pantry Club Ketchup — but you already knew that, of course! :)