French fries

Heat the oil in a pan to approx. 150-160 °C.
Wash the potatoes thoroughly, peel, dry and cut into even sticks. Soak the raw chips in lukewarm water for approx. 15 minutes, then dry well.
Now briefly pre-fry the potato sticks in the hot oil – they should not brown – and drain on kitchen paper.
Dust the pre-fried chips with a little rice flour and leave to cool completely – alternatively, put them in the freezer for a short time.
Meanwhile, prepare the chip salt: mix all the spices with the fine salt.
Then heat the oil to 180 °C. Prepare a bowl with kitchen paper.
Dust the cooled fries with rice flour again and deep-fry in the hot oil until golden brown and crispy. Drain on kitchen paper, then season with the French fry salt in a bowl.
Serve with Byodo ketchup and French fry sauce – done!

Tip from star chef Alexander Huber:

For extra umami, sprinkle some freshly grated Parmesan over the fries before serving.