Perfect chips

Perfect chips

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Whether you’re five or fifty, everyone loves chips. These chips are super-crunchy on the outside and pillow-soft on the inside.

Ingredients

Quantity Ingredient
2 floury potatoes, peeled and cut into 2 cm x 8 cm chips
500ml chicken stock
vegetable oil, for deep-frying

Rosemary salt

Quantity Ingredient
2 rosemary sprigs, finely chopped the leaves
1 tablespoon salt

Method

  1. For the rosemary salt, crush the rosemary leaves and salt using a mortar and pestle to form a coarse salt. Set aside.
  2. Soak the chips in cold water for a few hours to remove some starch. Drain and pat dry. In a saucepan over high heat, bring the stock to the boil. Put the chips in a steamer basket over the saucepan, cover and cook for 8-10 minutes. Remove the chips from the heat and shake them up a little to roughen the edges. Transfer to a plate lined with paper towel and place in the refrigerator to cool for 20-30 minutes.
  3. Fill a saucepan one-third full with the vegetable oil and set over high heat. The oil is hot enough when it bubbles around the handle of a wooden spoon. Alternatively, turn on a deep-fryer to 180°C. Add the chips and cook for 5 minutes. Transfer the chips to fresh paper towel to absorb any excess oil. Reheat the oil in the saucepan or deep-fryer to 190°C. (If you do not have a themometer use the wooden spoon trick but just heat the oil a little longer.) Return the chips to the pan and cook until golden brown and crispy, about 2-3 minutes. Season with the rosemary salt immediately and serve.
Tags:
dig in
brent
owens
masterchef
tv
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