Ultimate triple-cooked chips
Units
Temperature
Servings
Ingredients
- 1 1/2 kg floury potatoes, Agria, Maris Piper, or Russet rounded
- 20 ml white wine vinegar rounded
- 2 L water rounded
- 2 1/2 L beef dripping or neutral frying oil rounded
- 10 g fine salt rounded
Method
Method
- Peel the potatoes and cut them into 18 mm chips. Rinse until the water runs mostly clear.
- Put them in a wide pot with the water and vinegar. Bring slowly to a simmer and cook 15 to 20 minutes, until tender and starting to fissure but not collapsing.
- Lift carefully onto a rack. Cool, then refrigerate uncovered for at least 1 hour so the surface dries.
- Heat the fat to 140°C in a deep pot filled no more than halfway. Fry in small batches for 6 to 8 minutes until a pale crust forms without much colour. Drain and cool completely; chill again for at least 30 minutes.
- Heat the fat to 185°C. Fry in small batches for 3 to 5 minutes until deep golden and audibly crisp.
- Drain on a rack, season immediately, and serve without covering.
Notes
- Beef dripping gives Fallow’s savoury restaurant character; neutral oil keeps the chips vegetarian.
- The chips can wait after the first fry for up to one day in the refrigerator.
- Never fill a frying pot more than halfway, never add wet potatoes, and keep a lid nearby to smother, not move, an oil fire.
- The quantities are reconstructed, so judge the salt and the fry times by eye on the first batch.