Burger Night: The perfect chips
Want to learn how to make perfect chips, every time? Here's how…
The perfect potato chips depend on choosing the right potato.
Always go for floury or ‘mealy’ varieties rather than waxy ones.
When cutting the potatoes, keep the chips chunky, about 1.5cm wide and 6cm long.
Don’t worry too much about uniformity; it’s more important that they are the same width to ensure even cooking.Once you’ve cut the chips, drop them into a bowl of cold water.
Leave for 20 minutes, changing the water a few times to get rid of excess starch. Once soaked, dry them thoroughly with a clean tea towel.Goose or duck fat is best for frying chips.
They impart an incredible flavour, but can be quite expensive. Peanut oil will work just as well as it can tolerate high temperatures without burning and has a neutral taste and smell.
The perfect chips need triple-cooking.
First, cook the raw chips in unsalted boiling water for 5 to 7 minutes. Drain and chill in the fridge. Once they have cooled down completely, fry the chips at a low heat, around 130⁰C to 140⁰C, in fat or oil. This forms the first crisp layer without causing any browning. Remove, drain and increase the heat to about 180⁰C.Want a shortcut?