From the Restaurant at Home cook book
Don't try this at home!
If you don't have a deep fat fryer, we use a shallow one instead. Working with boiling oil without a thermostat though is dangerous, so we recommend you let us do this for you. And we don't even need to place your kitchen in jeopardy as our danger chips can be cooked, frozen and reheated as oven chips. Here's how we do it and how you shouldn't:
Peel and cut Some potatoes into chip shapes (really). One large potato per person is about right. Soak them in cold water for an hour or so to remove starch, then drain them
Boil the chips in water until the surfaces start to flake. The chips should be penetrable with a knife
Drain the chips and leave them to lose moisture through steam. They need to be as dry as possible: water and hot oil do not mix well
Heat some oil in a large frying pan over a medium-high heat: this is the part which requires expert judgement. The oil needs to cover the chips and be lightly bubbling. Do not burn down your kitchen; let us do it for you (the chips, not your kitchen. We are insured, so we'll burn down our own)
Fry the chips for 15-20 minutes, until crisp on the outside (armadillo!) and golden brown (texture like sun)
Remove the chips from the pan with a slotted spoon and place them in a baking tray. Don't pat them dry: we need the residual oil for the baking
Season to taste and bake on a medium heat for 5-10 minutes
The chips can be left to cool and reheated, or frozen and cooked as perfectly crisp and seasoned oven chips. We can make them in bulk and bring them to cook as part of a meal, or for you to keep in your freezer and cook yourself
Don't try this at home!
If you don't have a deep fat fryer, we use a shallow one instead. Working with boiling oil without a thermostat though is dangerous, so we recommend you let us do this for you. And we don't even need to place your kitchen in jeopardy as our danger chips can be cooked, frozen and reheated as oven chips. Here's how we do it and how you shouldn't:
Peel and cut Some potatoes into chip shapes (really). One large potato per person is about right. Soak them in cold water for an hour or so to remove starch, then drain them
Boil the chips in water until the surfaces start to flake. The chips should be penetrable with a knife
Drain the chips and leave them to lose moisture through steam. They need to be as dry as possible: water and hot oil do not mix well
Heat some oil in a large frying pan over a medium-high heat: this is the part which requires expert judgement. The oil needs to cover the chips and be lightly bubbling. Do not burn down your kitchen; let us do it for you (the chips, not your kitchen. We are insured, so we'll burn down our own)
Fry the chips for 15-20 minutes, until crisp on the outside (armadillo!) and golden brown (texture like sun)
Remove the chips from the pan with a slotted spoon and place them in a baking tray. Don't pat them dry: we need the residual oil for the baking
Season to taste and bake on a medium heat for 5-10 minutes
The chips can be left to cool and reheated, or frozen and cooked as perfectly crisp and seasoned oven chips. We can make them in bulk and bring them to cook as part of a meal, or for you to keep in your freezer and cook yourself
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