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Twice-Fried Rosamunda Fries in Coconut Oil
195 min · 45 min hands-on
0 of 7 checked.
1200
g
Rosamunda potatoes
— peeled or well scrubbed, cut into 1 cm batons
2
l
Water
— for the blanch
2
tbsp
White wine vinegar
2
tbsp
Fine salt
— for the blanching water
1200
g
Coconut oil
— refined or unrefined, for deep frying
to taste
Flaky sea salt
— for finishing
to taste
Black pepper
— freshly ground
(optional)
You’ll need
Chef's knife
no chef's knife? Santoku or Vegetable knife (nakiri) works
Cutting board
Mixing bowl
Stockpot
no stockpot? Dutch oven works
Colander
Sheet pan
Deep-frying pot
no deep-frying pot? Dutch oven works
Instant-read thermometer
Spider strainer
no spider strainer? Fine skimmer or Noodle basket works
Tongs (optional)