The family wanted fish and chips, so I thought that all the home cooks, you might like the perfect chip recipe. Chips are a European staple; however, there are many different styles of chip, ranging from the commercialized “French fries” to the British chunky chip. Adding to the mystique is the fact that the Belgians have laid claim to inventing the humble chip! Nationalities aside, here is how to make the perfect chip.
Cooking Method
Cut the potatoes into chips (your selection of thin or hefty) and soak in cold water to remove excessive starch. Drain and pat completely dry with a clean tea towel – essential for a crisp finish.
Blanche the chips frying at 170C for 4-6 minutes and lift out just as they start to color.
Raise the heat to 190C and then plunge the chips back into the oil for a further 2-3 minutes until golden brown.
Drain the chips on absorbent paper and season lightly with salt.
| Ingredients Serves one to an army Potatoes (many types including Maine, King Edward, Maris Piper, Cara, Wilja, Saxon, Maris Peer, Desiree, Sante, Pentland Dell, and Fianna, Idaho, but most potatoes will do). 1 kg will feed 4 people. Polyunsaturated cooking oil to half fill your deep-fryer. |
