13
Twice Cooked Chips
5 Large potatoes
Salt
1.
Preheat the deep fat fryer to 140°C.
2.
Peel and cut the chips into the desired thickness. Place into a colander and
under running water to remove excess starch then pat dry.
3.
Place the chips into the deep fat fryer basket and lower into the oil. Cook
for 8-10 minutes until the chips are cooked through but not brown.
4.
Remove the basket from the hot oil and place on the rest position. Allow
the chips to drain then tip onto a plate lined with kitchen paper.
5.
Reheat the oil to 190°C. Place the par-cooked chips into the frying basket
and lower into the oil. Replace the lid and cook for 5 minutes until golden
and crispy. Lift the basket out and rest on the rest position to drain.
6.
Sprinkle with salt before serving.
