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Thursday, 15 December 2011

Crunchy chips, fries, pomme frites... whatever you like to call them!

Ever wondered how to make super crunchy chips? Do yours always come out soggy? The secret is to twice fry...
  • Peel and slice potatoes into chips - fat or thin, it's up to you.
  • Half-fill a large deep heavy-based pan or electric deep-fryer with vegetable oil, and heat to about 140ºC. (You can purchase a thermometer from a home ware shop or heat the oil until its moderately hot)
  • Add chips and cook for about 8-10 minutes or until just tender. To check this, you should be able to easily stab with a fork.
  • Remove the chips with tongs, drain well on absorbent paper, put on a tray and refrigerate until cold.
  • Just before you want to eat them, fry chips again in really hot oil - around 180ºC - until crisp and golden.

Tips for success:
  • Starchy potatoes work best, like sebago, coliban or nicola.
  • Chips become really crunchy if they go from very cold to very hot. It's best to cook chips straight from the freezer, but that can been quite time consuming, so from the fridge is fine.