A couple of weeks ago we published The Burger and since then we’ve been quiet, due to our kitchen -and the rest of our home with it-, changing addresses. We now are in what hopefully will be our permanent address for some years and I wanted to celebrate it by showing you how to prepare one of the world’s favourite snacks. Fries, Chips, Patatas Fritas, Frites, friikartulid, french fries, freedom fries ( 😀 ) whatever. Everyone loves a bowl of crunchy, tasty, salty, delicious fries.
But here at slapslop we are not going to make any fries. We took a challenge and we decided to go for the best, the amazing, the ultimate, Heston Blumenthal’s Triple Cooked Fries. And you will love them.
Ingredients – Serves 4
- 1 Kilo of floury-textured potatoes, good for frying (obviously).
NOTE. Normally we should use the Maris Piper variety but take a look at the link and use any local variety you feel it’s best.
- Groundnut or grapeseed oil
NOTE: 2 hours freezing time. Cooling down the potatoes in the freezer is very important, as it dehydrates them, which it is key for the recipe.
Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.
The fries should be extra crunchy outside and fluffy and floury inside. And they should be not oily at all. It is a pleasure to feel their crunch!
Enjoy, and Salud!