Fries
Photography by Photograph by Minka Firth.
INGREDIENTS
1 kilogram floury potatoes e.g. Agria, peeled
2 tablespoons olive oil
1 tablespoon butter
METHOD
Cut the potatoes into wedges. Cook in a pot of boiling, salted water until 3⁄4 cooked. Drain well. Heat the oil and butter in a large sauté pan and add the potatoes. Season well and cook on both sides until crispy and golden brown. Drain on paper towels and keep warm.
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