Twice-cooked chips

Twice-cooked chips

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1kg large potatoes such as sebago
vegetable oil, for deep-frying
sea salt

Method

  1. Peel the potatoes and rinse under cold water. Cut into 1.5 cm thick chips. Place in a large bowl and cover with cold water. Leave to soak for 30 minutes.
  2. Drain the chips and spread out on clean tea towels. Pat dry.
  3. Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 150°C.
  4. Partially cook the chips in batches, for 5 minutes. Remove using a slotted spoon and put on paper towel to drain.
  5. Heat the oil to 190°C.
  6. Fry the chips for a second time, again in batches (so as to not cool the oil down too much, which will cause the chips to become greasy) for 5 minutes, or until golden-brown and crisp, yet still fluffy on the inside. Remove using a slotted spoon and spread on paper towel to drain. Season with salt.
Tags:
Great
Pub
Food
Rachael
Lane
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