The Perfect Chip

Serves 1
facebook.com

Directions

  1. 1Cut potatoes into uniform fries.
  2. 2Cut potatoes into uniform fries.
  3. 3Cut potatoes into uniform fries.
  4. 4Soak the cut fries in cold water to remove excess starch and draw out water-soluble sugars.
  5. 5Soak the cut fries in cold water to remove excess starch and draw out water-soluble sugars.
  6. 6Soak the cut fries in cold water to remove excess starch and draw out water-soluble sugars.
  7. 7Rinse the fries until the water runs clear.
  8. 8Rinse the fries until the water runs clear.
  9. 9Rinse the fries until the water runs clear.
  10. 10Add baking soda to boiling water.
  11. 11Add baking soda to boiling water.
  12. 12Add baking soda to boiling water.
  13. 13Drop the fries into the boiling water and cook until just tender.
  14. 14Drop the fries into the boiling water and cook until just tender.
  15. 15Drop the fries into the boiling water and cook until just tender.
  16. 16Freeze the boiled fries until completely cool before frying.
  17. 17Freeze the boiled fries until completely cool before frying.
  18. 18Freeze the boiled fries until completely cool before frying.
  19. 19Heat a mixture of neutral oil and duck fat to 140°C (284°F).
  20. 20Heat a mixture of neutral oil and duck fat to 140°C (284°F).
  21. 21Heat a mixture of neutral oil and duck fat to 140°C (284°F).
  22. 22Perform the first fry in the heated oil.
  23. 23Perform the first fry in the heated oil.
  24. 24Perform the first fry in the heated oil.
  25. 25Remove the fries, drain them, and place them back in the freezer to set their internal structure.
  26. 26Remove the fries, drain them, and place them back in the freezer to set their internal structure.
  27. 27Remove the fries, drain them, and place them back in the freezer to set their internal structure.
  28. 28For the final fry, increase the oil temperature to 190°C.
  29. 29For the final fry, increase the oil temperature to 190°C.
  30. 30For the final fry, increase the oil temperature to 190°C.
  31. 31Fry the chips until they have a gorgeous golden crust.
  32. 32Fry the chips until they have a gorgeous golden crust.
  33. 33Fry the chips until they have a gorgeous golden crust.
  34. 34Season with Maldon salt.
  35. 35Season with Maldon salt.
  36. 36Season with Maldon salt.

Ingredients

  • Greer potato
  • Greer potato
  • Greer potato
  • cold water
  • cold water
  • cold water
  • baking soda
  • baking soda
  • baking soda
  • neutral oil
  • neutral oil
  • neutral oil
  • duck fat
  • duck fat
  • duck fat
  • Maldon salt
  • Maldon salt
  • Maldon salt

Equipment

freezer

Tips

  • Use a Greer potato.
  • Cut fries into uniform pieces.
  • Soak fries in cold water to remove excess starch and water-soluble sugars.
  • Rinse until water runs clear.
  • Add baking soda to boiling water to fluff up the exterior.
  • Freeze fries until completely cool before the first fry.
  • Use a mixture of neutral oil and duck fat for flavor.
  • Heat oil to 140°C (284°F) for the first fry.
  • Heat oil to 190°C for the final fry to achieve a golden crust.
  • Season with Maldon salt.