Good cooking method for chips!!?

Question

I want to make my own home made chips - however I find that when I simply cut up potatoes and put them in the frier they don't taste nothing like the ones in the chip shops. Does anyone know a good method for producing tasty home made chips??

And also what is the best type of potato for making chips??

Answer 1

Well, first of all you want to start off with a good potato like Maris Piper or something similar. Then, wash, peel/scrub, wash, cut into even sized chips (not too thin not too thick) and leave covered in water for about an hour to remove excess starch which stops them from getting nice and soft and fluffy.

To cook them there are different methods but generally you would blanch them at 100 degrees in oil for about 10 minutes until cooked but not coloured, drain and place on a tray with greaseproof paper, turn heat up to 180 degrees and when ready re-fry for a few minutes until coloured and crispy. After this salt straight away and serve.

Answer 2

Fry them twice. Make sure that the oil is hot (at least 180C). Fry them until just cooked and still very pale. Take them out. Leave for 5 minutes to drain and then before you serve refry them for 1- 2 minutes. You will get soft and fluffy on the inside and crispy on the outside.

Don't overcrowd the frier or the temp will drop to low and the chips will just soak up the oil instead of frying.

Using the twice fried method means you can cook several batches and then they will quickly reheat at the end so they will all be served hot.

Answer 3

Blanch them in salted boiling water first.
When you put them in hot oil take them out after a few minutes and let the oil get hot again. Repeat 3 or 4 times until lovely and golden.

Answer 4

probable to maintain the chips from sticking to gether, and extra importantly, from falling aside. the 1st frying will cook dinner out quite some extra moisture and supply it a good dermis, while parboiling that's going to pass away all of the moisture in, and upload extra, and have a young dermis which will certainly harm, enormously while the chip hits the nice and comfortable oil and all that moisture steams/bursts out violently. i've got generally baked mine.

Answer 5

maris piper are the best potatoes i use corn oil cut them up put in cold water for a few mins then get the oil really hot and put them in they are better than fish shop ones

Answer 6

steep your peeled potatoes over night in salted water



add: i`ll tell you true storey, i once worked in a chip shop ( iwas doing contract work ) as i went to my van out the back of the shop i noticed an old bath tub with a dirty cloth over it, so out of curiousity i pulled the cloth back to reveil dirty water, in the dirty water were peeled potatoes and floating on top of the water was pigeon droppings.. i`d never bought food from this shop and never will....true

Answer 7

Kate's answer is 100%.
the secret is to blanch them first and fry them more than once. the thinner you slice them, the less times u will have to fry!
One thing I would say is add salt at the end, not in the beginning. becos they will be absorbing too much oil, otherwise!
cheers! et bon appetit!

Answer 8

firstly only use maris piper, dont cut them too thin. deep fry for about 5, mins then remove dry them with off and leave for a while, then fry them again this makes them nice and crispy.

Answer 9

oven chips most healthy

Answer 10

it also depends what type of oil you are using.