Making chips, or French fries as the Americans like to call them, depends on starting with good ingredients. These days most people prefer to use vegetable oil as it is regarded as the healthier option. Peanut oil is tasty, as is olive oil and I have heard of good results being obtained from grapeseed oil. Using a hard fat like lard is rare these days although some people swear that the results are better.
Much of the success is due to the temperature of the oil at the start. Too cool and the potato absorbs the oil and tastes horrid. Too hot and the outside is done before the inside.
Don't choose new potatoes as the results are poor. Instead go for a King Edward or Maris Piper. Cyprus potatoes are a good all rounder. Peel the potato, wash it, cut into chips and dry them in a napkin.
Heat the oil in a deep fat fryer to 140C, place the chips in the basket and lower gently into the hot oil. Fry for five minutes and remove. Then heat the oil to 180C and return the chips to finish. Depending on the quantity, it will take about another five minutes. Do not remove from the oil while cooking.
Much of the success is due to the temperature of the oil at the start. Too cool and the potato absorbs the oil and tastes horrid. Too hot and the outside is done before the inside.
Don't choose new potatoes as the results are poor. Instead go for a King Edward or Maris Piper. Cyprus potatoes are a good all rounder. Peel the potato, wash it, cut into chips and dry them in a napkin.
Heat the oil in a deep fat fryer to 140C, place the chips in the basket and lower gently into the hot oil. Fry for five minutes and remove. Then heat the oil to 180C and return the chips to finish. Depending on the quantity, it will take about another five minutes. Do not remove from the oil while cooking.