Hand-cut chips

Hand-cut chips

By
From
The Huxtaburger Book
Serves
4
Photographer
Chris Middleton

One particular potato reigns supreme when it comes to chips: the russet burbank, commonly known as the Idaho potato. It has a dry, mealy texture, so it has a crisp exterior and a very light, fluffy interior when roasted or fried. It also mashes well.

Ingredients

Quantity Ingredient
4 russet burbank potatoes, scrubbed and patted dry with paper towel
vegetable oil, for deep-frying

Method

  1. Cook the potatoes at a simmer in a saucepan full of salted water until tender – about 20–30 minutes, depending on their size. Drain and leave to cool.
  2. Cut the cooled potatoes to your preferred size, separating the chips so that they don’t stick to each other during cooking. (They can be pre-cooked a day or two ahead.)
  3. In a medium saucepan, heat 10 cm of oil to 175°C. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  4. Gently place some of the chips into the oil and fry for 3–4 minutes, or until golden, crisp and cooked through. Remove with a slotted spoon and immediately drain on paper towel. Keep warm in a low oven until all the chips are done.
  5. Season with sea salt and enjoy with your favourite burger and an ice-cold beer!
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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