Homemade French Fries

Made with Sarson’s Malt Vinegar

Malt Vinegar

Ingredients

  • King Edward or Maris Piper potatoes
  • Peanut oil
  • Sarson’s Malt Vinegar
  • Paprika
  • Salt

Method

Peel and cut King Edward or Maris Piper potatoes into 1/2cm batons then soak for two hours changing the water after an hour.

Drain and pat dry with some kitchen paper. Heat peanut oil for deep-frying to 130º.

Fry in batches for 3 minutes until golden brown, drain and allow to cool, then spread out on a baking sheet.

Reheat oil to 180° and re-fry in batches for 3 minutes until golden.

Drain, toss in paprika and serve hot with a dash of Sarson’s Malt Vinegar and a sprinkling of salt.