Double Fried Fluffy and Crispy Chips

I am certain most people know how to make chips, but sharing just in case! Double frying means you can easily achieve a soft fluffy interior and a crispy outer. Well worth the extra effort, and it is actually better to do the first frying of the chips, then refrigerate them (or even freeze them!) before the final fry, which actually only takes a couple of minutes! Having a refrigeration stage in between the 2 frying stages really helps with achieving extra crispiness. Personally I like groundnut oil for frying the chips in as it gives them a really good flavour, but vegetable oil works fine of course! Groundnut oil is however not suitable for people with a peanut allergy, so be carefull!!!

Ingredients: For 4 people

  • Approx. 1 kg floury potatoes
  • Groundnut oil (enough to fill your pan 1/2 to 2/3 rds full)
  • Salt

Method:

1. Peel potatoes and cut into 1 cm wide wedges. Leave to soak in a bowl of water until ready to cook.

2. Heat the groundnut oil in a pan fitted with a basket (or a deep fat fryer but I don’t have one) to a medium heat (160-180 C if you have a thermometer but I always do it by eye).

3. Drain the wedges and thoroughly dry off with kitchen towel. If you get too much water in the hot oil it will start spitting. Only dry off enough for the next batch you will frying or the potatoes can go brown.

4. Fry the potato wedges – you may have to do this in batches depending on the size of your pan. The heat of the oil is right when the chips are lightly bubbling without colouring. Fry on a medium heat for 8-10 minutes. at the end of this stage the chips should be soft but still pale yellow in colour. Set aside these first stage chips – they will keep in the fridge overnight if need be, or you can even freeze them once cooled at this stage. All you would need to do is defrost them prior to the cooking for the second time.

4. About 10- 15 minutes before you’re ready to serve, heat the oil to a very hot temperature (approx. 240 C). Hot enough anyway that the chips colour up pretty much instantly as soon as you plunge them into the oil. This second frying stage should only take a minute or 2. Sprinkle liberally with salt, serve and eat straightaway for maximum crispiness!

5.Enjoy.

Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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