Chips
1h 40m
Crispy on the outside and fluffy on the inside. Who doesn't love good Chips? Execution is everything.
Pair them with a nice burger, a steak tartare, or make a fish & chips! In British English, "chips" typically refer to what Americans would call "fries."
Trim and peel the round edges from 1 Kg of floury potatoes
Cut them lengthways into sticks that are roughly 2 cm thick
Transfer the potato to a large bowl filled with water
Leave to soak in the water for at least 30m and up to 1d in the refrigerator
Bring water to a boil in a medium pot and add salt to taste
Add the potatoes and simmer over low heat for about 20m until they're almost falling apart
Carefully transfer the potatoes from the water to a rack using a slotted spoon. Leave them to steam off at room temperature until they've cooled completely
Fill a medium pot with oil halfway and preheat to 135 °C. Fry the chips, in batches if necessary, until a lightly golden crust starts to form on the outside
Remove from the pot using a slotted spoon. Place them on some paper towels and let them cool down completely
Heat the oil to 180 °C and fry the chips for a second time until deep golden brown. Transfer to a bowl lined with paper towels to soak the excess oil
Season with salt to taste. The chips are ready
Enjoy!
Yield 2 people
Floury Potato
1 kg
Vegetable Oil
for frying
Salt
to taste
Equipment
Probe Thermometer
Paper Towel