Put the chips into a large pot of salted cold water, and bring them to the boil. But, as I've since realised, these were mere paltry apologies for the real thing. Try these oven-roasted chips, far less fatty than their fried cousins. Once they seem drier and slightly cooked, remove from the fat and drain on paper towels. The chips are fried in batches, drained, and fried again until golden, ensuring they are crisp. Mark Hix rinses them first, while the Hairy Bikers, who are clearly prepared to invest time in the quest for the ultimate chip, suggest they should soak for "several hours – or overnight" in cold water. Soaking, in my opinion, is not necessary – a quick rinse gives better results. https://www.jamieoliver.com/recipes/vegetables-recipes/the-perfect-chips

A starchy potato is best as it has a soft, dry texture, making it good for chips.

After 20 minutes, I check on them, and discover they've begun to burn. Having established that Maris Pipers and dripping are the cornerstones of my perfect chip, it's time to turn my attention to the method. The truth is, growing up in the 1980s, I was more than familiar with the desiccated 'wedge', and on occasion was even lucky enough to sample the pallid delights of the local Wimpy bar. Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.

• Heat your fat to 120C, and add the chips.

Rinse well under cold water, then drain. Can you fry up a batch that beats the local chip shop’s? The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior. magazine's "ultimate chips" starts off familiarly – parboiling then drying – but then veers off into uncharted territory by instructing me to pre-heat the oven to 200C and "heat the fat in a large, deep baking tray for 10 minutes". A fryer certainly isn't necessary for great chips, I conclude, but if you have one, it does make the process a bit simpler. Spuds divide neatly into two camps: waxy, like Charlotte and Maris Peer, and floury, such as King Edward and Maris Piper. When I tell people this, I'm overwhelmed by the kind of outpouring of sympathy and righteous indignation that might greet the announcement that I'd never visited the seaside, or received a birthday present – the general consensus seems to be that my parents neglected their patriotic duty by failing to wean me on the great British chip.

The first thing to do is choose the ingredients.

First published on Thu 20 May 2010 08.00 BST.

When cooked they should be golden brown and crisp with a light fluffy centre. Proper chips should be thick cut and defiantly potatoey: golden to the eye, hot and fluffy within.Such perfection is not easily found – particularly since the inexplicable rise of the loathsome Jenga chip – but, given the simplicity of the dish, I reckon it ought to be easy enough to achieve at home.

I am not the first to make this mistake: "Unfortunately," chef Paul Bloxham explains bitterly, "the wrong potato will result in a guaranteed failure."

• Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones.

If you prefer a traditional flavor, you can use. Choose a neutral-flavor, high smoke point oil, such as peanut oil, canola, or refined safflower oil.

The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. To keep fried chips warm while frying subsequent batches, preheat the oven to 200 F. Place the cooked chips on a cooling rack set on a baking sheet and place it in the warm oven.

The recipe for delicious. How to Choose the Right Equipment for Deep-Frying, Tips for Deep-Frying: How to Get the Crispiest Food. Are you a pommes allumettes or a chunky chip person – and can you make better fries than your local chippie? Cooking in batches keeps the oil temperature from dropping. Thu 20 May 2010 08.00 BST

And finally: ketchup, vinegar – or mayo? Place 2 litres of cold tap water in a large saucepan and add the potatoes.

Parboiling ensures the chips are cooked through with a fluffy interior. They also boast the delectably crunchy edges of a good roast potato. It's more time consuming, as it takes a while to melt, leaving me pondering the health implications of 1.5kg of solid white fat, but the results are superb – not only crisper, but distinctly tastier too. As there are only two of them, this should, I think, be a breeze. ), The Spruce Eats uses cookies to provide you with a great user experience.

Roast for 45-50 mins, turning now and then.

They remind me of a weird cross between roast potatoes and chips – tasty, certainly, but not quite right.

Rinse well under cold water, then drain. Hold them in the warm oven for up to 20 minutes. Turn down the heat, and simmer until just soft to the point of a knife. Finally, a dissenting voice.

• Remove, drain, pat dry, and refrigerate. The end results are very similar, but I find it's much easier to keep the temperature constant, and it's a relief to tell my mother she can take the fire brigade off speed dial. recipe developed by chef Mark Hix for the British Potato Council (pdf). With the potatoes sorted, it's time to address the question of fat.

They brown unnervingly quickly – at the end of their first cooking, they're already past WAG territory – and when I finally drain them, they're slightly al dente, despite their mahogany colouring. Cook until crisp and golden, then remove, drain, season and serve immediately.



Celebrity Big Brother 19 Cast, Lebanon, Mo Explosion, What Happened In The Final Episode Of Hill Street Blues, Henkel Gemini, Clayne Crawford New Job, Pommes Frites Pronunciation German, How To Pronounce Grime, Spirit Of Rejection Bible Verses, Emily Skinner Shows, Blue Bloods Cast Fired, What Causes Thunder, Walter Winchell Facts, Raspberry Pi 2 Model B, Ultra Thin Polycarbonate Film, Allison 250 Maintenance Manual Pdf, Jamie Marshall Broad Institute, Tatcha The Essence Plumping Skin Softener Dupe, Camila Cabello Instagram Hashtag, Kid Museum Careers, John Collins Wingspan, Blackaf Review, E 40 Tell Me When To Go Lyrics, Is Lauri Peters Still Alive,