Perfect Homemade Chips
Source of Recipe
THE WEB
Recipe Introduction
(french Fries)
Serves 4 as a side dish or snack
List of Ingredients
4 large floury potatoes, such as King Edward or Maris Piper (or Idaho if you are in the US)
Sunflower or corn oil for deep frying
Recipe
Peel, the potatoes, slice into 1/2 inch rounds, then cut each round into chunky chips. Spread on a clean tea towel, then pat as dry as possible with another tea towel. Line 2 baking trays with kitchen paper. (paper towels)
Take a large, deep saucepan and fill to no more than on third full of oil. Place over a medium heat and heat until a cube of bread added to it sizzles and browns in 1 minute. (alternately heat your fat fryer to the recommended temperature)
Carefully add a couple of handfuls of chips to the pan. Cook for 4 to 5 minutes, stirring occasionally so they don't stick together, until soft but NOT golden. Remove with a slotted spoon and transfer to a baking tray. Repeat to cook all the chips.
Add more oil to the pan if necessary. Return to the heat and heat until a cube of bread added to the oil turns golden in 45 seconds. Second fry the chips in batches, for 2 to 3 minutes, until golden brown and crisp. Remove with a slotted spoon and transfer to the other baking sheet. Sprinkle with sea salt. Set the oil aside safely to cool completely. (NEVER leave a chip pan unattended while you are frying chips or heating the oil, and always keep a lid you can clap onto the pan should it catch fire for safety's sake!)
Serve the hot chips immediately while still crisp with plenty of mayonnaise, ketchup or vinegar, or all three if you are a real glutton!
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