4Soak the cut potatoes in cold water to remove excess starch and draw out water-soluble sugars. Rinse until the water runs clear.
5Soak the cut potatoes in cold water to remove excess starch and draw out water-soluble sugars. Rinse until the water runs clear.
6Soak the cut potatoes in cold water to remove excess starch and draw out water-soluble sugars. Rinse until the water runs clear.
7Add baking soda to boiling water.
8Add baking soda to boiling water.
9Add baking soda to boiling water.
10Drop the fries into the boiling water and cook until just tender.
11Drop the fries into the boiling water and cook until just tender.
12Drop the fries into the boiling water and cook until just tender.
13Before frying, freeze the cooked fries until completely cool.
14Before frying, freeze the cooked fries until completely cool.
15Before frying, freeze the cooked fries until completely cool.
16Heat a mixture of neutral oil and duck fat to 140°C (284°F).
17Heat a mixture of neutral oil and duck fat to 140°C (284°F).
18Heat a mixture of neutral oil and duck fat to 140°C (284°F).
19Fry the potatoes for the first fry, during which the water content turns to steam, causing starch molecules to swell and separate, creating a fluffy interior.
20Fry the potatoes for the first fry, during which the water content turns to steam, causing starch molecules to swell and separate, creating a fluffy interior.
21Fry the potatoes for the first fry, during which the water content turns to steam, causing starch molecules to swell and separate, creating a fluffy interior.
22Remove, drain, and head back to the freezer to set the internal structure.
23Remove, drain, and head back to the freezer to set the internal structure.
24Remove, drain, and head back to the freezer to set the internal structure.
25For the final fry, increase the oil temperature to 190°C.
26For the final fry, increase the oil temperature to 190°C.
27For the final fry, increase the oil temperature to 190°C.
28Fry the chips until a gorgeous golden crust forms due to the Maillard reaction.
29Fry the chips until a gorgeous golden crust forms due to the Maillard reaction.
30Fry the chips until a gorgeous golden crust forms due to the Maillard reaction.
31Season with Maldon salt and serve.
32Season with Maldon salt and serve.
33Season with Maldon salt and serve.
Ingredients
Agria potatoes
Agria potatoes
Agria potatoes
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
Soaking potatoes in cold water removes excess starch and water-soluble sugars.
Adding baking soda to boiling water helps fluff up the chip's exterior.
Freezing the chips after the first fry helps set the internal structure.
The Maillard reaction, triggered during the final fry, creates a golden crust.