Thin, crisp fries with delicate crunch, golden colour and a light potato centre.
Skinny fries are narrow-cut potato fries, usually around 5 to 7 mm wide, fried until crisp and golden. They are lighter and faster-cooking than thick chips.
Make skinny fries when you want crunch, speed and a classic burger-bar side. They are perfect with dips and sandwiches because they stay light, crisp and snackable.
burgers, steak, mussels, sandwiches, fried chicken, aioli, ketchup, mayonnaise and casual plates
Cut the potatoes into even 6 mm fries and rinse under cold water until the water runs clearer.
Soak in cold water for at least 20 minutes, then drain very well.
Spread on towels and dry thoroughly.
Fry at 150°C for 3–4 minutes until flexible and pale. Drain on a rack.
Increase oil to 190°C and fry again for 2–3 minutes until golden and crisp.
Season immediately while hot and serve at once.
Best eaten immediately. Reheat leftovers in an air fryer or hot oven, not a microwave.
Cut and soak the fries ahead, then drain and dry very well before frying.
Blanch-fry at lower heat, cool, freeze on trays, then finish-fry from frozen until golden.
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