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  1. Slice the potatoes into fingers. Bring a pot of water to the boil. Add 1 tbsp of salt. Cook potato fingers for 3 minutes, then drain and lay out in a single layer on a tray to cool.

  2. Sprinkle 3 tbsp Eva Canola Oil onto the potato fingers and toss to coat. Take care not to break any. Spread into a single layer again and freeze. Store the frozen fingers in a plastic bag in the freezer until required.

  3. To cook, bring a deep pan of Eva Canola Oil to medium heat. Add a handful of potato fingers straight from the freezer (do not defrost). Fry for 6-8 minutes.