Makes: 4-6 portions
Prep Time: 3-5 hours
Cook time: 10-15 (frying) + 20 (boiling) mins
Things you need:
Chips
1 Kg Maris Piper/Yukon Gold potatoes. Peeled cut into chips as per video.
Oil for Frying. Veg, Peanut etc
Salt to taste
Steps:
Peel and cut the chips as per video. Place in a bowl and wash off the starch under running water for a few mins until the water is clear.
Fill up a big pot with water and season with salt. Add the potatoes. Bring up to a simmer on a medium heat and cook until the chips are tender. This is a fine line. You don't want them to turn into mash. Around 10 mins after the water comes up to simmer should do it. Stir gently once or twice.
Carefully remove this chips and place them on a cooling rack to dry out and place them in the freezer for at least 1 hour to dry out.
Heat oil in your fryer, if using a pot don't fill over half way. Bring temperature to 130 C/266 F. Fry chips in batches until a light crust forms. Around 5 mins. Remove from oil and drain on kitchen paper.
Put back on cooling rack and put in freezer for at least an hour. If you want you can keep these in the fridge for 3 days until you need them or in ziploc bags in the freezer until you need to fry them.
Heat fryer oil up again to 180C/356F Fry chips in batches until golden 6-8 mins. Drain and season with salt. Enjoy.
Tips:
These can be made and portioned and kept in your freezer up until the first freeze until you need them.
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