Perfect Chips [ food ]
Perfect Chips
Crisp outside, fluffy inside – just like a proper chip should be
🍴 Ingredients
- 900 g russet potatoes (about 4 large), peeled and cut into 6 mm × 6 mm fries
- 30 ml distilled white vinegar
- 24 g kosher salt, plus extra for seasoning
- 1.9 L water (for boiling)
- 1.9 L peanut or other oil (for frying)
👩🍳 Method
- Place the cut potatoes and vinegar in a saucepan with 1.9 L of water and 24 g of salt. Bring to the boil and cook for 10 minutes until tender but not falling apart.
- Drain well and spread on a paper towel–lined tray. Let them dry for 5 minutes.
- Heat the oil in a deep pot or wok to 204 °C. Add one-third of the potatoes; temperature should drop to around 182 °C. Fry for 50 seconds, stirring gently. Remove and drain on paper towels. Repeat with remaining batches, letting oil return to 204 °C each time.
- Allow fries to cool completely (about 30 minutes), or freeze for at least overnight for extra crispness.
- Reheat oil to 204 °C. Fry half of the potatoes until crisp and light golden, about 3½ minutes, maintaining around 182 °C.
- Drain on paper towels, season immediately with salt, and keep warm in a 90 °C oven while frying the second batch.
- Serve hot and crisp – ideally with malt vinegar (some prefer catsup or mayonnaise).
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