The Best Twice-Cooked Chip Recipe

twice-cooked-chips
Chunky Twice Cooked Chips. creacart / Getty Images
    20 min
Ratings (18)

Here I am talking about chips, as in deep-fried potato chips, aka fries outside of the UK and Ireland. I am not talking about potato crisps again outside the UK known as potato chips. Confusing I know.

Chips are a British institution with Brits working their way through half a billion meals containing homemade chips each year.
 

What You'll Need

  • 250g potatoes per person, peeled
  • 1 liter Vegetable oil, lard or dripping to cook - your choice

How to Make It

  • Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
  • Place the washed and dried chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain through a colander and Dry thoroughly with a tea cloth or kitchen paper.
  • Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain on kitchen paper.
  • Keep covered and at room temperature until needed. Reheat the fat to 160°C and cook the chips until golden and crisp about 5 - 8 minutes. Serve immediately.

Notes on Cooking the Perfect Chips

Which Potato for Perfect Chips?

The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King EdwardsMaris Piper, Romano or Desirée potatoes. Use a good vegetable or oil, or if you prefer a traditional flavor then use dripping or lard. There really is little in it calorie-wise, animal fats are slightly higher so eat less of them.

Which Fat for Perfect Chips?

I was brought up on chips cooked in beef fat or lard (no fainting please). These fats produce a full flavored chip and if cooked properly the chip will be crisp and brown on the outside and soft within but I am not averse to the chips that come out a little soggy, they do taste good. 

Chips from the chippy cooked with vegetable oils do create a similar chip but have less flavor and less cholesterol.

Interestingly ...

  • Thick chips absorb less oil than thin ones making chunkier chips healthier.
  • Chips are also a very good source of vitamin C.
  • A portion of chip shop chips contains less fat than a prawn mayonnaise sandwich
  • A portion of oven chips will provide a third of your Recommend Daily Amount of vitamin C
  • A serving of oven chips with 3 fish fingers contains one-third saturated fat than found in a serving of lasagne