It may seem odd to write a recipe around chips, however, these are no ordinary chips. First conceived by Heston Blumenthal these chips are the mother of all chips. and there are some processes involved in making them.
If you get them right, they are soft and fluffy on the inside and super crunchy on the outside. Believe me when I say that once you’ve tried these, you’ll never go back to standard or oven chips again.
Once you get to stage 4 of the process, you can bag them up and keep them in the freezer for months at a time, taking them out for their final fry whenever you need chips.
Surprisingly potatoes are the only ingredients you’re going to need here, the quantity is entirely up to you, however, I would recommend using an all-rounder such as King Edward or Yukon Gold. I generally prepare and make around 2 kg at a time when I make mine, however, we are a family of 7 at home, so then I’ll leave it up to you.
- Peel the potatoes and then cut them into chips before transferring them to a large bowl. Place the bowl under a tap of hot water and rinse for around 5 minutes to wash away any excess starch.
- Bring a large pan of water to a boil and boil the raw potato chips until they are soft but not falling apart, then drain the water and add the chips to a chip tray or similar and place in the freezer for half an hour to an hour.
- Turn the temperature of your deep fat fryer to 130⁰C. Fry the chips for around 8 minutes or until they have formed a pale crust, don’t worry if you leave them in longer, I’ve left mine for up to 15 minutes without any risk of overcooking. Once the first fry is complete return them to the chip tray and back in the freezer for another hour. At this point, you can bag up the chips in a sealable freezer bag and bring them out of the freezer when you are ready to use them.
- For the final fry, turn your deep fat fryer to 190⁰C and cook your chips for a final time for 4 to 5 minutes, or until they are golden brown and crispy. You can add some duck fat or other fat to your vegetable oil to give your chips more flavour. You’ll need to cook the chips in batches, don’t overcrowd the fryer as this will give poorer results.
If you get to try this recipe, please let us know how you get on?