The Perfect Chip
Sales of frozen and pre prepared chips have sky-rocketed, so I feel many people have forgotten how easy it is to make chips at home.
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
Straw Potatoes: finest possible strips about 6.5cm long, cook quickly at 190°C until completely crisp.
Matchstick: similar length but slightly thicker, cook as above.
Mignonette – Frites: 5mm thick x 6.5cm long - blanch first at 180°C then finish at 190°C.
Pont Neuf: about 1cm thick and 6.5cm long.
Jumbo Chips: about 2cm thick and 6.5cm long.
Buffalo Chips: similar size to Jumbo but unpeeled.
Method
To cook the first two types: Fry quickly in oil at 190°C until completely crisp.
To cook the last three sizes: Fry twice, once at 160°C until they are soft and just beginning to brown, the time will vary from 4-10 minutes depending on size
Drain, increase the heat to 190°C and cook for a further 1-2 minutes or until crisp and golden.
Shake the basket, drain well, toss onto kitchen paper, sprinkle with a little salt, turn onto a hot serving dish and serve immediately.
Potato Crisps or Game Chips: A mandolin slicer is useful though not essential for slicing.
These are paper thin rounds of potato which are fried at 180°C until absolutely crisp, drain on kitchen paper, sprinkle with salt. Serve hot or cold.
Provided they are properly cooked they will keep perfectly in a tin box for several days. These crisps or game chips are the traditional accompaniment to roast pheasant or guinea fowl.
