The Perfect Chip

Name: The Perfect Chip
Cuisine: British
Ingredients: Agria potatoes; cold water; baking soda; neutral oil; duck fat; Maldon salt

Serves 1

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.

freezer

Serves 1

Serves 1

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.