Serves 1
Directions
- 1Cut Agria potatoes into uniform fries.
- 2Soak the cut potatoes in cold water to remove excess starch and draw out water-soluble sugars. Rinse until the water runs clear.
- 3Add baking soda to boiling water.
- 4Drop the fries into the boiling water and cook until just tender.
- 5Before frying, freeze the cooked fries until completely cool.
- 6Heat a mixture of neutral oil and duck fat to 140°C (284°F).
- 7Fry 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.
- 8Remove, drain, and head back to the freezer to set the internal structure.
- 9For the final fry, increase the oil temperature to 190°C.
- 10Fry the chips until a gorgeous golden crust forms due to the Maillard reaction.
- 11Season with Maldon salt and serve.
Ingredients
- Agria potatoes
- cold water
- baking soda
- neutral oil
- duck fat
- 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.
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