These are so simple to make but very few people seem to treat themselves to them these days! We have them once or twice a month – a little of what you fancy so they say. You can always rely on children who come to the house eating them – a fail-safe option.
You will need a good deep fat fryer which I believe is a well justified purchase that can sit in the cupboard when you are not using it. I have had a few over the years but I think the best deep fat fryer I have had (and still have) is the De’Longhi Professional Fryer at around £50.
Twice Cooked Homemade Chips
Ingredients:
- Potatoes
- Vegetable oil for the deep fat fryer
- Maldon salt to serve
Directions:
-
- Peel and slice your chips to your required size. Wash under cold water then dry with a tea towel.
-
-
- Heat the fryer to 160 degrees and cook for about 4-5 minutes. You don’t want to colour them – just cook through.
- Drain on kitchen roll and let go cold. You can do this a few hours before you need them.
- Just before serving, heat the fryer to it’s hottest setting (mine is 190 degrees) and add the chips. It should only take a few minutes to brown them.
- Drain and serve immediately. Perfect with a juicy steak!
-
-
Tagged: Potato, Recipe, Vegetarian
Leave a Reply
You must be logged in to post a comment.