HOT CHIPS........

Choosing the right potato is important. A floury variety with low 

moisture such as Sebago, King Edward,  Rosset Burbank, Maris 

Piper, Bintke or Sputna are ideal for chips.

Ingredients

:1.5 to 2 litres cooking oil (canola, sunflower, peanut oil)

• 1.25kg potatoes

Method:

• Peel the potatoes & cut into thick strips.
• Rinse thoroughly to remove excess starch.
• Pat dry with paper towels or a clean tea towel.
• Heat up the oil to 170C and cook the potatoes in small batches until they begin to colour. This should take around 4 or 5 minutes.
• Remove from the heat & increase the temperature to 190C.
• Re-cook the chip batches until they are browned.
• Drain on paper towels.
• Serve with sea salt, tomato sauce or mayonnaise.

Notes:

Do not over fill the deep fryer with oil to avoid a spill over of hot oil once you put the chips in.

Make sure you dry the chopped chips as much as possible to avoid excess moisture causing the oil to splatter.

Once the chips have been blanched, they can be stored several hours prior to their second frying.

Cooking oil shouldn't be re-used. Once it is heated it oxidizes & becomes a saturated fat, which is unhealthy.


 The only exception is olive oil, but the cost would be inhibitive to deep fry with.