Gajos de patata crujientes de triple cocción

Ingredientes

• 3 lbs Red skin variety Potatoes
• Sunflower Oil (for frying. Quantity will depend on the size of your fryer and how many potatoes you are cooking)
• 1 tbsp Kosher salt (Any flakey salt works best)
• 1 tbsp Dried rosemary
• 1 tbsp Dried oregano
• 1/2 lemon (juice only)

Preparación

1. 1

   Wash and dry potatoes; peel if you want to but I recommend leaving the skin on. Cut potatoes into 2.5cm wide wedges.

2. 2

   Parboil wedges in salted water for 4-5 minutes, then drain and return to pot.

3. 3

   Shake your potatoes slightly to fluff them up on the surface.

4. 4

   Line a baking tray with baking paper, and spread the potatoes out in a single layer.

5. 5

   Freeze for 2 hours or more.

6. 6

   Prepare a deep fryer and fry for 4-5 mins, until they start to turn golden.

7. 7

   Drain, then place on baking paper lined tray again and freeze for another 2 hours.

8. 8

   Deep fry again for 6-7 minutes until golden in colour and nice and crispy and crunchy. Drain to get rid of excess oil.

9. 9

   Season with salt flakes, dried oregano, dried rosemary and a squeeze of lemon. Toss to coat, and serve.