Australia: Sebago (the common dirty brushed potatoes you see everywhere)
US: Russet (also known as Idaho potatoes)
UK: Maris Piper or King Edward.
Vinegar – For simmering the potatoes, it is one secret weapon for perfect fries. There is no trace of vinegar flavour once cooked. See Step 4 below for the why.
Salt – For seasoning the water so the potatoes are seasoned all the way through.
Oil – For frying. I use vegetable or canola oil which are neutrally-flavoured oils. Re-using the oil: The oil can be re-used 3 to 4 times, or more. It won’t even need to be strained. Just cool, pour into jars and keep in the pantry, and have a browse in this recipe collection to decide what to make next!
