17
The Perfect Chip
1ST FRy (BLANCH)
2ND FRy
Thin fries - french fries
130°C
5 min
190°C
5 min
Thick chips
130°C
7-8 min
190°C
7-8 min
Wedges
130°C
10 min
180°C
10 min
Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.
• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. Sebago, Russet
Burbank, Spunta, King Edward, Bintje.
• Make sure that the chips are cut to even
size to guarantee even cooking.
• The cut chips should be rinsed under
running water until the water runs clear.
This removes excess starch from the
potatoes as the starch burns at high
temperatures.
• Dry on kitchen towel before frying.
• Remove the lid whilst cooking.
• Shake the basket at short intervals to
encourage even browning and to stop
chips sticking together.
• Homemade fries are double cooked.
The first fry blanches the chips so that
they cook through. The second fry colours
the chips and gives them a crisp crust.
Use the table below as a guide.
• Cooking times will vary depending on the
size of your fries or chips and the variety
of the potato used.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen, pre-cooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 190°C.
• For best results for frozen chips refer to
chip packet.
• Allow chips to drain for a moment before
removing from the basket and seasoning.