POTATO FRENCH FRY SLICER RECIPES

Steps:

• Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel.
• Fill a large bowl with cold water.
• Cut the potatoes into 1/2-inch fry shapes. Place the cut potatoes in the bowl of cold water as you work.
• Bring a large pot of water to a boil over high heat. While the pot is heating up, fill a large bowl with cold water and ice.
• Working in batches, blanch your fries by dropping them into the boiling water. Boil each batch for 2 to 5 minutes, or until the interiors are soft.
• Remove the blanched fries and drop them into the ice water. Let cool for at least 15-minutes.
• Remove and dry well with a clean kitchen towel.
• Lay the blanched fries out in a single layer on a parchment lined sheet pan and flash freeze for about 1 hour.
• Once frozen, place the frozen fries in a zipper bag, and store for up to 3 months in the freezer. Keep the fries frozen until you cook them.

Steps:

• Preheat the oven to 200°C / fan 180°C / 392°F / gas mark 6.
• Heat the oil in a large frying pan.
• Gently fry the onions and thyme until softened and translucent, which takes around 5 minutes.
• Remove from heat.
• Place the first layer of potatoes in a large ovenproof baking dish.
• Sprinkle over a third of the onions, then add another potato layer.
• Repeat until all onions and potatoes have been used up.
• Pour over the stock and bake for 50-60 minutes or until the potatoes are cooked and golden brown on top.
• Serve immediately with the dish of your choice. Enjoy!