Chips

Chips

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

For this method of making chips the potatoes are fried twice. The initial frying, at a low temperature, is to cook but not colour the chips; this can be done in advance. The second frying, at a higher temperature, heats the chips, crisps them and turns them a golden colour.

Ingredients

Quantity Ingredient
3 large floury potatoes
oil, for deep-frying
salt

Method

  1. Wash the potatoes, peel and cut into batons, 5 cm long and 1 cm thick. Immerse in a bowl of cold water until ready to cook. This removes excess starch and prevents the chips sticking together when frying.
  2. One-third fill a large, deep, heavy saucepan with oil, and heat to 193°C, or until a small piece of bread dropped into the oil sizzles gently and browns in 30 seconds.
  3. Drain and dry the potatoes thoroughly. You will need to fry them in batches or they may stick together. Lower a handful into the hot oil in a basket and fry for 7–8 minutes until the potato is soft, but has not taken on any colour. Remove the chips and drain them well on kitchen paper. Repeat with the remaining potato.
  4. When ready to serve, heat the oil again to 195°C, or until a small piece of bread sizzles and browns in 20 seconds. Fry the chips again, in batches, until they are crisp, golden and piping hot. Drain on kitchen paper and sprinkle lightly with salt.
Tags:
Leiths School of food and wine
cookery course
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