Crispy Fried Chips

Crispy fried chips are a side dish loved all over the world. Here is a version to achieve crispy and tasty chips.

Ingredients

• Potatoes (preferably of varieties suitable for frying such as Russet or Maris Piper) – 4 large
• Sunflower or peanut seed oil (for frying) – enough to immerse the potatoes
• Salt – to taste

Preparation

1. Peel the potatoes and cut them into uniform sticks to ensure even cooking. It’s important that the sizes are similar and not too thick.

2. Place the potato sticks in a bowl with cold water for about 30 minutes. This helps to remove excess starch and contributes to making them more crispy.

3. After soaking, drain the potatoes and dry them well with a clean kitchen towel or paper towels. It’s essential that they are well dried before proceeding with frying.

4. Heat the oil in a fryer or deep pan to a temperature of 160-170 °C (320-340 °F). If you do not have a thermometer, you can test the temperature by putting a stick of potato in the oil; if it starts to fry gently, the oil is ready.

5. Fry the potatoes in small batches to avoid lowering the oil temperature too much and to ensure that they are cooked evenly.

6. Cook until they become soft but still pale, then remove them from the oil and drain on paper towels.

7. Let cool for at least 10 minutes, then raise the oil temperature to 180-190 °C (350-375 °F).

8. Fry them a second time until they become golden and crispy.

9. Drain them again on paper towels, salt to taste, and serve hot.

This double cooking method, known as “blanching,” allows for crispy chips on the outside and soft on the inside. Bon appétit!

Curiosity

The secret of the double cooking of fries, which originates in Belgium where they are very popular, lies in cooling them between the first and second frying. This process alters the starch structure within the potatoes, resulting in superior crispness. The colder the potato is when the second frying starts, the crispier the final result will be.