The secret to our thick and crispy fries is in the method – simply “rough” up the potatoes after boiling before finishing off in the oven. Serve with HEINZ [SERIOUSLY] GOOD™ Garlic Aioli or any of your favourite condiments.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
750 g floury potatoes (Agria, red rascal, Ilam Hardy)
½ cup olive oil
HEINZ [SERIOUSLY] GOOD™ Garlic Aioli
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How do I make it ?
Preheat oven to 210°C (fan assisted).
Peel and cut potatoes into thick chips about 2 cm thick. Put them into a saucepan with just enough cold water to cover the potatoes. Cover. Bring to the boil. Remove from the heat.
Drain potatoes very well. This is best done through a colander. Return potatoes to the pan over a low heat to allow any excess water to evaporate. With the lid on shake the pan to ‘rough’ up the potatoes.
Pour oil into a roasting pan and heat in the oven until hot. Add the potatoes in a single layer, turning them to coat in the oil. Roast for 20 minutes. Turn fries and roast a further 15-20 minutes, until cooked, golden and crispy. Season with salt. Serve immediately with HEINZ [SERIOUSLY] GOOD™ Garlic Aioli.