The Best Twice Cooked Chips Recipes

CHEF JOHN'S FRENCH FRIES

Chef John's French Fries image

I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes

Time 50m

Yield 2

Number Of Ingredients 3

Ingredients

1 russet potato, cut into evenly sized strips
1 quart vegetable oil for frying
salt to taste

Steps:

Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Nutrition Facts : Calories 471 calories, Carbohydrate 18.6 g, Fat 44.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 6.4 mg, Sugar 0.8 g

THE BEST TWICE-COOKED CHIPS

The Best Twice-Cooked Chips image

Chips, also known as french fries, are a British and Irish specialty. Cooking them twice makes for an extra-crispy chip.

Provided by Elaine Lemm

Categories Side Dish Snack

Time 40m

Yield 4

Number Of Ingredients 2

Ingredients

250 grams potatoes (per person, peeled)
1 liter vegetable oil (or lard or dripping to cook - your choice)

Steps:

Gather the ingredients.
Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
Place the chips in a colander and rinse under cold running water until the water runs clear.
Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
Drain the potatoes in a colander.
Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips-about 2 handfuls-into the hot oil using a slotted metal utensil or deep-fry basket. Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
Drain and season with salt. Serve immediately and enjoy.

Nutrition Facts : Calories 381 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 152 mg, Sugar 1 g, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 0 g

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