Fries

From issue #8.
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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.