The Best Twice-Cooked Chips

Twice-cooked chips recipe

The Spruce / Ahlam Raffii

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Servings: 4 servings
  • Yield: 1/2 pound
Nutritional Guidelines (per serving)
2087 Calories
230g Fat
13g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 2087
% Daily Value*
Total Fat 230g 294%
Saturated Fat 17g 85%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 2g
Vitamin C 6mg 30%
Calcium 9mg 1%
Iron 1mg 4%
Potassium 334mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In countries like the U.K., Ireland, Scotland, Australia, and South Africa, French fries are known as chips. Not to be confused with potato chips, British chips are thick slices of potato that are fried until crispy on the outside and tender on the inside. The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

This recipe requires only potatoes and vegetable oil or other deep-frying oil. The potatoes are sliced, rinsed, and boiled, and then drained and dried. Parboiling ensures the chips are cooked through with a fluffy interior. The chips are fried in batches, drained, and fried again until golden, ensuring they are crisp. Sprinkled with salt, they are addictive and taste great with burgers and fried fish.

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Ingredients

  • 250 grams potatoes

  • 1 liter vegetable oil

  • Optional:

    1/4 tsp salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for twice-cooked fries
    The Spruce / Ahlam Raffii
  2. Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.

    Chop potatoes
    The Spruce / Ahlam Raffii
  3. Place the chips in a colander and rinse under cold running water.

    Place chips in a colander
    The Spruce / Ahlam Raffii
  4. Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.

    Washed chips
    The Spruce / Ahlam Raffii
  5. Drain the potatoes in a colander.

    Drain potatoes in a colander
    The Spruce / Ahlam Raffii
  6. Dry potatoes thoroughly with a tea cloth or paper towel.

    Dry potatoes
    The Spruce / Ahlam Raffii
  7. Heat the oil to 320 F/160 C in a deep-fat fryer or large, deep saucepan. Fry the chips a few handfuls at a time in the fat for about 3 minutes. Do not brown them.

    Heat oil
    The Spruce / Ahlam Raffii
  8. Once they seem drier and slightly cooked, remove from the fat and drain on paper towels. Keep them covered and at room temperature until needed.

    Fries
    The Spruce / Ahlam Raffii
  9. Reheat the oil to 375 F/190 C and cook the chips until golden and crisp, 5 to 8 minutes.

    Reheat oil
    The Spruce / Ahlam Raffii
  10. Drain and sprinkle with salt if desired. Serve immediately and enjoy.

    Sprinkle with salt
    The Spruce / Ahlam Raffii

What Vegetable Oils Are Best Choice for Chips (French Fries)?

Choose a neutral-flavor, high smoke point oil, such as peanut oil, canola, or refined safflower oil.

Tips

  • To keep fried chips warm while frying subsequent batches, preheat the oven to 200 F. Place the cooked chips on a cooling rack set on a baking sheet and place it in the warm oven. Hold them in the warm oven for up to 20 minutes.
  • Choosing the right type of potato is important to get a good chip. A starchy potato is best as it has a soft, dry texture, making it good for chips. Look for King Edward, Maris Piper, Romano, Désirée, or russet potatoes.
  • You can use beef fat or good vegetable oil for frying chips. If you prefer a traditional flavor, you can use lard. Beef fat or lard produces a full-flavored chip and, if cooked properly, the chip will be crisp and brown on the outside and soft within. Chips cooked with vegetable oils do create a similar chip (and have less cholesterol) but have less flavor.
  • Cooking in batches keeps the oil temperature from dropping. Make sure you don't add too many fries at once or they may turn out soggy. Check the temperature each time before adding more fries to make sure the oil is hot enough.