What is the secret to the best homemade chips (or fries to our American friends) - well it's quite simple you need to fry them twice! The first time to blanch them (soften them without browning) and the second time to brown and crisp them up.
Portions: 1-2
Ingredients
- Potatoes Suitable for Chips (Maris Piper are great choice)
- Oil for Deep Frying in
- Salt
Equipment
- Deep Fat Fryer
- Peeler (or keep the skin on if you like)
- Chopping Board
- Knife
Instructions
- Peel and cut the potatoes in to chunky chips
- Place the chips in some water for at least 30 minutes and rinse off the starch
- Remove the chips from the water and pat dry with either a tea towel or kitchen roll
- Heat the oil to 140°C
- Place the chips in the oil and deep fry for around 8 minutes until they are soft, but not starting to brown
- Remove from the fryer and place on some kitchen roll to cool down
- Heat the oil to 180°C
- Place the chips in the oil and deep fry for 3-4 minutes until they are crispy and light-brown
- Drain, sprinkle with salt and serve!
Serving Suggestion(s)
Serve with ketchup or they go great with battered fish!
