Perfect Oregano Fries
800g red skin potatoes or maris pipers (nice and waxy - not floury)
1l sunflower or vegetable oil
1 tbsp flaky sea salt
2 tsp dried oregano
Leaving the skin on, slice your potatoes into little finger-sized chips.
Place the oil in a medium high-sided saucepan and place over medium heat. Using a probe thermometer, bring the oil to 140c. If you dont have a thermometer, drop a chip into the fat after around 3-5 minutes of heating. If it bubbles and starts to fry right away, your oil is ready.
Using a slotted spoon or a “spider”, lower a handful of chips into the hot oil. Fry for around 8 minutes until soft but not brown. Remove the chips from the pan and place in a bowl lined with kitchen towel to absorb some of the excess oil. Allow to cool for 5-10 minutes.
Raise the heat under the oil to 180c and return your blanched chips to the pan. Fry until golden brown and crispy. Remove from the oil and return to a bowl lined with kitchen towel. Sprinkle with salt and oregano mixture and serve.