Recipes, re-invented from cooking shows
The Ultimate Chip (French Fry)
Prep. Time:
Baking Time:
Total Time:
15 mins
25 mins
40 mins
Serves:
4
word
Ingredients
8 large floury potatoes (Kennebec if possible)
4 tablespoons fine Kosher salt, plus a little salt for the water
olive oil
1 teaspoon white vinegar powder
0.5 teaspoon ground black pepper
Neutral oil for frying (we suggest Extra Light Olive Oil or peanut oil if you have no allergies)
Method
Peel the potatoes and cut off all the rounded sides, then use the rest to create chips that are 1/2" x 1/2".
Put the chips into cold salted water and boil. Leave the chips for 10 minutes from cold. Have absorbent kitchen paper ready to dry the chips as soon as they are out of the water.
When the chips are cooked and dry but still hot, roll them in olive oil and, once coated, drop them into a bowl into which you have mixed the salt, vinegar powder and black pepper. Roll the chips to coat.
Heat the oil to 145°C/290°F and drop in the chips. Fry to a pale golden then drain and leave to cool.
Get the oil hotter - 160°C/320°F - and fry the chips again until they look perfect to serve.
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Instructions
Peel the potatoes and cut off all the rounded sides, then use the rest to create chips that are 1/2" x 1/2".
Put the chips into cold salted water and boil. Leave the chips for 10 minutes from cold. Have absorbent kitchen paper ready to dry the chips as soon as they are out of the water.
When the chips are cooked and dry but still hot, roll them in olive oil and, once coated, drop them into a bowl into which you have mixed the salt, vinegar powder and black pepper. Roll the chips to coat.
Heat the oil to 145°C/290°F and drop in the chips. Fry to a pale golden then drain and leave to cool.
Get the oil hotter - 160°C/320°F - and fry the chips again until they look perfect to serve.
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Ingredients
8 large floury potatoes (Kennebec if possible)
4 tablespoons fine Kosher salt, plus a little salt for the water
olive oil
1 teaspoon white vinegar powder
0.5 teaspoon ground black pepper
Neutral oil for frying (we suggest Extra Light Olive Oil or peanut oil if you have no allergies)
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