The Best Twice-Cooked Chip Recipe

twice-cooked-chips
Chunky Twice Cooked Chips. creacart / Getty Images
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: Serves 2
Ratings (55)

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

  1. 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.
  2. 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.
  3. 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.
  1. 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