Basic Info :

• Serves:  2-3 people
• Total Time:  Approx. 40 minutes (10 min prep + 15 min soaking + 10 min frying + 5 min seasoning)
• Difficulty:  Easy

Ingredients :

• Yellow-flesh potatoes: 2 piece（approx. 400g）
• Cornstarch: 20g
• Cooking oil: To taste（for deep frying）
• Salt and pepper mix: 5g
• Freshly ground black pepper: 2g
• Sea salt: 2g
• Garlic:  2 cloves
• Scallion:  A handful
• Dried chilli: 2 piece（optional）
• Ketchup: To taste（for dipping）

Instructions :

Peel potatoes :

Rinse potatoes, peel with your DRGSKL paring knife, removing eyes and indentations. Immediately submerge peeled potatoes in cold water to prevent oxidation.

Straight uniform cuts :

Use your DRGSKL chef knife to slice potatoes into 1cm thick even slices, then stack and cut into 1cm square uniform strips. The sharp, straight blade delivers clean cuts with smooth surfaces. Uniform thickness is the key to simultaneous crispiness.

  
Soak to remove starch :

Soak potato strips in cold water 15 minutes, change water 2-3 times until clear. Removing surface starch is essential for non-sticking and crispy exterior.

Drain & coat :

Drain and pat potato strips completely dry with kitchen paper — this step cannot be skipped, as moisture causes oil splatter and prevents crispiness. Dust evenly with cornstarch, toss gently to coat each strip thinly.

First fry :

Heat oil to 160°C, add potato strips, fry 3-4 minutes over low heat until set and lightly golden. Remove and drain. First low-temperature fry cooks the inside and sets the shape.

Second fry :

Increase oil temperature to 190°C, refry potato strips 1-2 minutes until golden and crispy. Remove and drain. High-temperature refry dehydrates the exterior rapidly for crispy-outside, fluffy-inside texture.

Season & plate :

Leave a little oil in the pan, sauté minced garlic and dried chilli over low heat. Return potato strips, sprinkle with salt and pepper mix, black pepper and sea salt, toss quickly. Plate, garnish with scallion, serve hot with ketchup.