serves
6
prep
20 minutes
cook
55 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
55
minutes
difficulty
Mid
level
Ingredients
- 1 kg Maris Piper potatoes, peeled and cut into chips (2 cm x 2 cm x 6 cm)
- groundnut or grapeseed oil
- salt
Freezing time 2 hours
Instructions
Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
