Start with the right potato
Use a nice dry potato: less moisture and less sugar means crispier fries. Sweeter potatoes burn more easily. Maris Piper or Spanish Agria are perf!
Always soak your chips
Soaking removes excess starch, giving you tastier fries with a lighter, fluffier centre.YUM
Fry them twice - always!!!
First blanch at about 150°C for 4–6 minutes, then let them cool. Fry again at 180°C for that golden crisp finish. The first fry cooks the chips through, the second fry makes em cripsy. If you try to cut corners and do it all at once you’ll have almost raw pretty burnt chips
Choose your oil and re-use it
Vegetable or rapeseed oil are perfect. Once cooled (!!) , strain it and store it so it can be used again.
Season immediately
Salt your fries the moment they come out of the oil while they’re hot, otherwise it just ends up at the bottom of the bowl.
Serve piping hot… and don’t forget the kimchi ketchup.
