Lucas Hollweg March 18 2012
Forgive me if what follows is a bit more involved than usual. For crisp golden chips, you first need to cook the potatoes in oil without them browning, then turn up the heat and fry them again at a higher temperature. A thermometer or deep-fat fryer will make the process a lot easier.
Heat the oven to 100C/Gas Mark 4. You don’t want to cook anything in it, just keep things warm.
Cut the potatoes into slices (I don’t bother to peel them). The width depends on the desired thickness of your final chip: I favour something between 0.5cm and 1cm — let’s say 0.75cm for the sake of argument. Stack the slices a few at a time, then cut lengthways into chips of the same thickness. Put all the chips into a large sieve or colander and run under the cold tap for a minute or two. Don’t waterlog them; you just want to rinse off some of the starch.
Bring a saucepan of water to the boil, then add the chips, return to the boil, and simmer for 5 minutes. Drain in a colander and leave to steam dry. If you have a deep-fat fryer, heat it to 130C. Otherwise, put the oil in a large saucepan so it forms a layer 4cm-5cm deep. Put it on the hob and heat to the same temperature. I should probably point out that hot oil is not to be messed with, so be careful. And don’t leave the chip pan unattended: they are notoriously prone to spontaneous combustion if they get too hot.
Using a frying basket if you have one, or a slotted metal spoon if you don’t, cook the chips in batches, a quarter at a time, until they are soft enough to squidge between your fingers; this should take 7-8 minutes. The colour should remain pale. If they start to brown, your oil is too hot. As each batch is done, tip it onto a plate lined with kitchen towel. Let the oil come back up to temperature before you cook the next batch.
At this stage, you can refrigerate the chips or you can leave them to cool, then go straight to phase two. When you’re ready to cook, reheat the fryer or pan of oil, this time to 180C. If the oil smokes, it is too hot.
Add the chips, in small batches again, and fry for about 2 minutes until the chips are rustlingly crisp and golden. Drain well on kitchen towel, toss with fine sea salt and keep warm in a roasting tin (lined with kitchen towel) in the oven while you fry the rest. Again, let the oil reheat before you add the next batch.
When you’re ready to eat, toss the chips with the smoked paprika (or cayenne), if you fancy it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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