The Perfect Chip
Serves 1
Directions
- 1Cut potatoes into uniform fries.
- 2Soak the cut fries in cold water to remove excess starch and draw out water-soluble sugars.
- 3Rinse the fries until the water runs clear.
- 4Add baking soda to boiling water.
- 5Drop the fries into the boiling water and cook until just tender.
- 6Freeze the boiled fries until completely cool before frying.
- 7Heat a mixture of neutral oil and duck fat to 140°C (284°F).
- 8Perform the first fry in the heated oil.
- 9Remove the fries, drain them, and place them back in the freezer to set their internal structure.
- 10For the final fry, increase the oil temperature to 190°C.
- 11Fry the chips until they have a gorgeous golden crust.
- 12Season with Maldon salt.
Ingredients
- Greer potato
- cold water
- baking soda
- neutral oil
- duck fat
- 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.
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