How To Make Chips / French Fries / Frites
This is a method - rather than a recipe.
Step one: Don’t over-think the process, you’re making chips!
Step two: I use Idaho baking potatoes which are a ‘dry’ potato, but others swear by Yukon Golds, and other varieties. This really is personal preference and what’s available where you live.
Step three: Slice those potatoes into chips, as chunky or as thin as you want. Peel them, don’t peel them. Square them off, don’t square them off… they are your chips, make them the way you want them.
Step four: Soak them in cold water for an hour if you can, and then dry them off before frying.
Step five: Place frying oil / fat in a deep heavy bottomed pot, oil should not come more than half way up. Place the potatoes in the pot and turn on the heat.
Step six: Stay close at all times and give the pot a stir every once in a while. When the oil temp reaches 350ºF or so - the chips will be done. Remove from the oil and drain on a rack. Salt them immediately.
This is a method - rather than a recipe.
Step one: Don’t over-think the process, you’re making chips!
Step two: I use Idaho baking potatoes which are a ‘dry’ potato, but others swear by Yukon Golds, and other varieties. This really is personal preference and what’s available where you live.
Step three: Slice those potatoes into chips, as chunky or as thin as you want. Peel them, don’t peel them. Square them off, don’t square them off… they are your chips, make them the way you want them.
Step four: Soak them in cold water for an hour if you can, and then dry them off before frying.
Step five: Place frying oil / fat in a deep heavy bottomed pot, oil should not come more than half way up. Place the potatoes in the pot and turn on the heat.
Step six: Stay close at all times and give the pot a stir every once in a while. When the oil temp reaches 350ºF or so - the chips will be done. Remove from the oil and drain on a rack. Salt them immediately.
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Lifestyle