The Perfect Chips

The one question I think that chefs get asked the most is “how do I cook the perfect chips?” Well, today is your lucky day! I will share with you my top tips so that you can achieve the perfect fluffy, crispy combination that everyone craves.

The key to cooking your chips is patience. I won’t entertain any of that oven chip crap. For me, it has to be fried, and fried at the right temperature. Low and slow is the key, the perfect chips cannot be rushed.

The first task is choosing the right spuds. For me this has to be Maris Pipers. They have the right combination of flavour and starch to produce the perfect chip every time.

Heat a pan of vegetable oil on a low heat, around number two on your hob, or the lowest on you gas cooker. If you have a deep fat fryer, 140 degrees will do.

Add your chips to the pan and leave them alone for 30 minutes, this blanches them in oil and cooks them all of the way through.

The next step is to bring the temperature up to a medium heat (around number 6 on your hob) and leave for a further 10 minutes.

Finally crank the heat up full blast and leave until golden brown. This will take around 5 minutes.

If you follow these steps, you really can’t go wrong in creating the perfect chips!

 

 

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