I’ll call them chips if you don’t mind. For a start, you need the right kind of potato, floury white rather than waxy yellow.
Potatoes that have been cold stored are best, because once they are in the supermarket their temperature rises, and the starch starts turning into sugars. Potatoes with a high sugar content will burn way before they are ready.
Leave the skin on, and if you have a chip-cutter, use it to cut uniform sized chips. Leave them to sit
a while in cold, salted water to remove starches. Now bring to a rolling boil for two minutes and drain.
Cool them with water to prevent further cooking and let them drain. Use clean oil of beef dripping, and fry over medium heat for about ten minutes. Ideally they should still be light in colour, and all floating in the fat. Allow them to cool until you are ready to eat.
Turn the heat to a high setting and fry hard, it should only take a couple of minutes.
Don’t crowd the pan.
No comments:
Post a Comment