Best-Ever Deep-Fried Chips (Fries)

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Best-Ever Deep-Fried Chips (Fries)

 

 

1 kg (35 oz) Sebago potatoes (see note)

1.5 to 2 litres/quarts vegetable oil, for deep-frying

 

 

1. Peel potatoes. Cut into long chips about 1.5 cm (5/8 " ) thick. Use a

clean tea towel or large piece of paper towel to pat potatoes dry.

 

2. Pour vegetable oil into a large saucepan, wok or deep-fryer until

it is half-full. Heat over medium-high heat until a small piece of

potato skin sizzles when dropped into oil.

 

3. Place a wire rack over a large oven tray lined with paper towels.

Divide chips into 3 batches. Cook chips, 1 batch at a time, for 5

minutes or until they just start to colour. Use a slotted spoon to

remove to rack. Repeat with remaining 2 batches, allowing oil to

reheat in between batches. Preheat oven to 180 C (350 F).

 

4. When all chips have been cooked, allow them to cool for 10 minutes.

Reheat oil. Cook chips in batches again, for 7 to 10 minutes each

batch or until crisp and golden. Keep warm on rack in oven while

cooking remaining chips. Season with salt. Serve immediately.

 

 

NOTE: Russet Burbank, Spunta, King Edward, Bintje or Sebago are the

best potatoes to use for this recipe.

 

TIP: Chips can be cooked in a metal chip basket (look for these in

kitchenware shops). Dip the basket into the hot oil before adding

potatoes - this prevents them from sticking to the basket.

 

 

Serves 4.