Fry for minutes or until golden brown and crispy. On contact with the oil, the moisture on the surface of the chip, or any other food item, immediately vaporises, sending out volcanic jets of steam that spatter the oil. A first, lower temperature of C cooks the potato through and a second, higher temperature of C crisp the outside of the chip.
So arm yourself with a suitable thermometer to check the temperature of the oil, or, better still use a deep-fat fryer. The best chips, in my opinion, are always at least twice-cooked. Place them in a large bowl and cover with cold water. The method below uses a deep fat fryer, but if you don't have one then you can use a large pan instead. The fries in the method below are cooked twice.
First at a lower temperature, then cooled and fried at a higher temperature for a second time. This ensures the deliciously crispy coating everyone wants when biting into a chip!
The method below is for thick cut chips, but the thicker cut isn't for everyone! If you prefer a fry, cut your potatoes thinner and par cook them initially until light brown and then fry until deep brown on the second cook.
Either go classic with salt and vinegar or try mixing it up with the addition of dried herbs, spices such as paprika and garam masala or, go extra decadent with melted cheese!
Experiment with flavours that you enjoy. You will need: Floury potatoes, such as Maris Piper Vegetable or sunflower oil. For the best home cooked chips, use a deep fat fryer. Peel and cut potatoes into thick slices, then cut slices into sticks. Use floury potatoes, such as Maris Piper, as these have a soft, fluffy texture. Leave in a bowl of cold water for 30min to remove excess starch.
The potatoes are sliced, rinsed, and boiled, and then drained and dried. Parboiling ensures the chips are cooked through with a fluffy interior. The chips are fried in batches, drained, and fried again until golden, ensuring they are crisp.
Sprinkled with salt, they are addictive and taste great with burgers and fried fish. The results are well worth the few extra steps to making twice-cooked fried.
I used russet potatoes, and the second fry took about 5 minutes. Regulate the heat as necessary to keep the oil temperature constant. Place the chips in a colander and rinse under cold running water. Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes. Drain the potatoes in a colander. Dry potatoes thoroughly with a tea cloth or paper towel.
Fry the chips a few handfuls at a time in the fat for about 3 minutes. Do not brown them. Once they seem drier and slightly cooked, remove from the fat and drain on paper towels. Keep them covered and at room temperature until needed. Drain and sprinkle with salt. Serve immediately and enjoy. If you want to ensure that your chips are cooked to perfection, there are a few things to bear in mind with timing. Here are main ones, so you can serve up a portion of crispy, light chips.
Temperature changes the cooking time of chips. Many chefs recommended a lower temperature on the first, longer fry. For example, C on the first fry, and C on the second fry. A common issue is dumping too many chips into the fryer.
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