This takes a little longer to prepare chips than regular, but the end result is well worth the extra effort. We prefer our chips fatter in our house, than thin or really thin, like shoe string fries. This recipes produces excellent results with a great crunchy coating on the outside with a perfectly cooked center. I only just found this one the other day and wish I had found this one a while ago as it really is an awesome way to prepare the humble chip/french fry. If you would like to see other photos or read other reviews please click here.

Ingredients

1kg Potato
Oil (for deep frying)

Method

1. Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).

2. I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.

3. Peel potato and cut into chips (French Fries). I think around 12mm (1/2″) across is a good size, the recipe wouldn’t be well suited to thin ones.

4. Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).

5. Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).

6. Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn’t drop too much.

Serve with salt, pepper and malt vinegar and ketchup if desired.

All photos taken by me unless otherwise stated.