|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 6mg||30%|
|*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.|
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.
Click Play to See These Twice-Cooked Chips Come Together
"I made these fries in a deep saucepan with a deep-fry thermometer following the instructions, and they cooked perfectly. The results are well worth the few extra steps to making twice-cooked fried. I used russet potatoes, and the second fry took about 5 minutes. Regulate the heat as necessary to keep the oil temperature constant." —Diana Rattray
250 grams (1/2 pound) russet potatoes, peeled
Vegetable oil, for deep-frying
1/4 teaspoon kosher salt, for seasoning
Steps to Make It
Gather the ingredients.
Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
Place the chips in a colander and rinse under cold running water until the water runs clear.
Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
Drain the potatoes in a colander.
Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips—about 2 handfuls—into the hot oil using a slotted metal utensil or deep-fry basket.
Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
Drain and season with salt. Serve immediately and enjoy.
- 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.
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.