French Fries (Proper Chips)

The perfect French Fries, otherwise known as twice-cooked thin cut chips. Fluffy centres and crunchy outsides. 

Key Details

  • Difficulty: Moderate

Ingredients

  • King Edward, Maris Piper, Romano, Désirée, or russet potatoes are best for chips
  • vegetable oil or sunflower oil
  • salt and vinegar to dress

 

  • King Edward, Maris Piper, Romano, Désirée, or russet potatoes are best for chips
  • vegetable oil or sunflower oil
  • salt and vinegar to dress

These are twice-cooked chips. We’ll be cooking them once to soften them, and then again to colour and crisp them. Fluffy centres and crunchy outsides.

Put a deep saucepan on medium heat and fill it halfway with vegetable oil or sunflower oil (both have high smoking points so are great for frying).

Using a thermometer to check the temperature, get your oil to 130°C.

Dice your potatoes into equal batons, about a quarter of an inch thick, and keep the skins on.

Dry off your chips using a clean kitchen towel or kitchen paper.

Carefully add your potatoes to the oil, using a slotted spoon to lower them in, and being sure not to overcrowd the pan. You may need to do this in batches. Fry for 8 minutes.

Remove your pale potatoes and put them back onto a clean kitchen towel or kitchen paper to drain.

Turn the oil temperature up to 180°C and when at temperature return your fries to the pan for 5 more minutes. This time they should turn golden and crisp.

Remove safely with a slotted heatproof spoon and drain again on paper.

Whilst warm, toss with salt and vinegar and serve.

Leave a Reply

Your email address will not be published.