The Sunday Mail
WHILE this seems like a simple task and easy thing to make, most fast-food retailers serve soggy oily chips, which are not crispy enough.
Perfect chips should have a lovely golden, crispy and firm bite. This week I present to you a recipe from “MasterChef Australia Masterclass”. They call them triple cooked chips. They are so perfect you might never buy the fast food chips again.
Ingredients
1kg potatoes, peeled and cut into chips (2cmx2cmx6cm);
Vegetable or peanut oil;
Salt.
Method
Put the chips into a bowl under running water for five minutes to wash the starch off.
Place two litres of cold tap water in a large saucepan and add the potatoes.
Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20 to 30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Place the rack in the freezer at least one hour to remove more moisture.
Heat a deep fat fryer with oil (to a depth of around 10cm) to 130 degrees Celsius.
Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least one hour.
At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for three days.
Heat the oil in the deep-fat fryer or deep pan to 180 degrees Celsius and fry the chips until golden (approximately 7 minutes).
Drain and sprinkle with salt.
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