The secret of good chips is
to cook them twice at two different temperatures, so you will need a
deep pan and a thermometer for this recipe.
Ingredients
-
- 4 large potatoes, preferably Maris Piper
- sunflower oil, for deep frying
- To serve
-
- flaked sea salt
- malt vinegar
Preparation method
-
Peel the potatoes and cut lengthways into roughly
1cm/½in slices. Cut each slice into fairly thick chips and rinse in a
colander under plenty of cold water to remove excess starch. (If you
have time, it's worth letting the chips soak in a bowl of cold water for
several hours, or overnight.) Pat dry with kitchen paper.
-
Heat a deep, heavy-bottomed saucepan half-full of
the sunflower oil to 130C. It's important to use a cooking thermometer
and check the temperature regularly. Alternatively, use an electric
deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do
not leave unattended.)
-
Using a large, metal, slotted spoon, gently lower
half the chips into the hot oil and stir carefully. Fry for ten minutes,
or until cooked through but not browned.
-
Remove the chips from the pan with a slotted spoon
and set aside to drain on plenty of kitchen paper. Repeat the process
with the remaining chips. (The chips can be left for several hours at
this stage.)
-
When ready to serve, reheat the oil to 190C. With a
slotted spoon, lower all the par-cooked chips gently into the pan and
cook for 4-5 minutes, or until crisp and golden-brown. Remove from the
pan with a slotted spoon and drain on kitchen paper.
-
Tip into a serving dish and sprinkle with salt and vinegar to serve.
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