Home Made Chips
Overview:
Nothing beats
the flavour of home made chips.
Choosing the
right potato is important. A floury variety with
low moisture such as Sebago, King Edward, Rosset Burbank, Maris Piper, Bintke or
Sputna are ideal for chips.
Ingredients:
Method:
-
Peel the potatoes & cut into thick strips.
-
Rinse thoroughly to remove excess starch.
-
Pat dry with paper towels or a clean tea towel.
-
Heat up the oil to 170C and cook the potatoes in
small batches until they begin to colour. This
should take around 4 or 5 minutes.
-
Remove from the heat & increase the temperature
to 190C.
-
Re-cook the chip batches until they are browned.
-
Drain on paper towels.
-
Serve with sea salt, tomato sauce or mayonnaise.
Notes:
Do not over fill the deep fryer with oil to
avoid a spill over of hot oil once you put the
chips in.
Make sure you dry the chopped chips as much as
possible to avoid excess moisture causing the
oil to splatter.
Once the chips have been blanched, they can be
stored several hours prior to their second
frying.
Cooking oil shouldn't be re-used. Once it is
heated it oxidizes & becomes a saturated fat,
which is unhealthy. The only exception is olive
oil, but the cost would be inhibitive to deep
fry with.
