Let’s cook

Tap a step when it’s done.

1. 1

   Cut: 8–9 mm (~⅓ in) batons. Rinse until water runs clear. Soak 30–60 min (or overnight).

2. 2

   Blanch: Drain, pat dry. Fry at 160°C (320°F) 4–5 min until limp/pale. Remove, drain and chill (30 min) — this sets interior.

3. 3

   Finish: Heat oil to 190–195°C (375–385°F). Double-fry batches until golden (1.5–3 min). Drain, season immediately with salt (and a teeny pinch of sugar if you want the Mc golden hue).

4. 4

   Serve hot — don’t stack too high or they steam.