World's best chips (fries)?

[Freya]

I saw a show on Discovery Science a month of so ago called Kitchen Chemistry that said if you soaked the potatos in warm water for about 20 mins or so, cooked them in 150c oil, took them out and let them cool, then cooked them in 180c oil, that you would make the world's best cruchy chips (thick fries for you Americans). It has something to do with the starches of the potato.. But when I tried this it really didn't work and the potato tasted pretty gross..

So, does anyone have any tips for making great chips? I love treating myself and my girlfriend some nights after work and would like to cook some good home made chippies for us!

[Chaotic Void]

I've found that the thinner the fries, the crunchier they are. I recommend slicing them thin and wide if you want them large, yet crunchy.

I also like adding seasonings for a little extra flavor. Here's my favorites to use:
-Salt [Table/Sea salt, Seasoning salt, Garlic Salt]
-Chili Powder
-Chili Flakes

Hope this helps a little.

[Abelard]

Usually your problem is because you have too many potatoes, too little oil or the potatoes are not dry. The temperature must not drop when you put the potatoes in.

1. Slice potatoes 1/8-inch thick and dry them thoroughly on absorbent toweling.
2. Heat the oil or fat in a deep-fat fryer or rondeau to 150 degrees C.
3. Add the potato slices in small batches. Shake the baskets or pot carefully to prevent the potatoes from sticking. When the slices blister, remove and drain them in a single layer on toweling.
4. Heat the oil or fat to 190 degrees C. Add the blanched potato slices. Fry them until they are puffed and golden. Drain them well and serve immediately.

[Sparko]

Recipe for the world's best and easiest fries



1. Go to your favorite restaurant
2. Order fries.
3. Enjoy!

[faithymom]

Ha ha, Sparko!

I have done the method you described, Freya.
It worked well, and I have to agree that you may have been frying too many at a time. This lowers the oil temp and low temp=greasy food...or your oil was too low to begin with. Did you use a thermometer?
If no, then get one and heat the oil to 325*F for the initial frying and then 350*F for the final. (sorry don't know the C* conversion)
If yes, then next time I would try the same technique but fry more batches of fewer chips per batch.