1 kg large potatoes, almost equal in size and non starchy variety.
1 & ½ tbsp salt
Enough oil to deep fry
Enough water to boil potatoes, about 2 ltrs/li>
Peel the potatoes and cut them into equal size fingers, the more uniform the cutting the better the result.
Boil enough water to cover up the entire potatoes with salt. Add potatoes once it comes to a boil, cover with a lid and turn off the heat. Leave on for 6-8 mins.
Drain and then spread on a kitchen towel to dry.
Heat enough oil to deep fry, check by dropping one piece of potato if it comes at the top almost immediately, the oil is ready.
Fry the remaining potatoes in two batches on med-low heat until almost cooked but not turned brown. Do not stir too much else it may break.
Strain out on kitchen tissue and allow cooling down to room temperature.
Go to step 7 if serving immediately else, put it in a zip lock bag, place the bag flat and squeeze out as much air as possible and seal.
Keep in the freezer until ready to eat.
To serve just heat enough oil, fry on high heat until golden, dress with pepper if you like and serve with ketchup, according to