No products in the cart.
Twice-Cooked Chips
Twice-Cooked Chips
- 250 grams 1/2 pound russet potatoes, peeled
- Vegetable oil (for deep-frying)
- 1/4 teaspoon kosher salt (for seasoning)
- Gather the ingredients.
- Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
- Place the chips in a colander and rinse under cold running water until the water runs clear.
- 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.
- Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
- Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips—about 2 handfuls— into the hot oil using a slotted metal utensil or deep-fry basket. Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
- Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
- Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
- Drain and season with salt. Serve immediately and enjoy.
Tips
To keep fried chips warm while frying subsequent batches preheat the oven to 200 F. Place the cooked chips on a cooling rack set on a baking sheet and place it in the warm oven. Hold them in the warm oven for up to
20 minutes.
Choosing the right type of potato is important to get a good chip. A starchy potato is best as it has a soft, dry texture, making it good for chips. Look for King Edward, Maris Piper, Romano, Désirée, or russet potatoes.
You can use beef fat or good vegetable oil for frying chips. If you prefer a traditional flavour, you can use lard. Beef fat or lard produces a full-flavoured chip and, if cooked properly, the chip will be crisp and brown on the outside and soft within. Chips cooked with vegetable oils do create a similar chip (and have less cholesterol) but have less flavour.
Cooking in batches keeps the oil temperature from dropping. Make sure you don’t add too many fries at once or they may turn out soggy. Check the temperature each time before adding more fries to make sure the oil is hot enough.
Leave a Reply