Homecooked medium-cut chips

Cheetah Designs

Cheetah Designs

Cheetah Designs

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I am trying to cook some chips from scratch.

I have cut my chips to medium-cut (between mcd's and chippie chips) and currently have them submerged in salted cold water.

I have tried frying before but it never really works out, possibly because I am putting too many chips in the pan at once, I don't really know, they always end up burnt and/or soggy.

So what do you recommend I do? What's the secret?

I have limited cooking apparatus. I was thinking maybe trying to roast them. Boil them for 10 minutes and then stick them in the oven with oil/vege oil drizzled oven them with a bit of garlic/onion/rosmary/pepper? Bad idea?
 
Buy a cooking thermometer and make sure the oil is around 180c before frying, and as you say, don't load the pan too much.
Oh, and don't drop the thermometer into hot oil, it'll shatter, put it in when the oil is cold.
 
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Not 100% sure as the mrs always does mine :D

HOWEVER if it goes wrong and sets on fire DO NOT throw water on it! Drip a tea towel in water, ring it out and then 'place' it over the chip pan!

....I realise I haven't helped you at all here :p
 
when i make homemade chips this is what i do.

cut chips (i do them the thickness of your forefinger :))
preheat deep fryer to 110.C
put 1 hand full into fryer for about 10 mins. (depending on thickness, test after 6 mins.) take 1 chip out and give it a squeeze, it should be soft, but still pale in colour
set aside and do the same for the rest.
whack fryer upto 180.C or highest it goes.
then batch fry them again for about 3 mins each hand full,
they will be browned and crispy

edit. maris piper are best for chips
 
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Cheetah Designs said:
I have limited cooking apparatus. I was thinking maybe trying to roast them. Boil them for 10 minutes and then stick them in the oven with oil/vege oil drizzled oven them with a bit of garlic/onion/rosmary/pepper? Bad idea?
Click to expand...

they will be then potato wedges, but they will still be nice, also add a pinch of smoked paprika
 
Andr3w said:
because you don't need to keep them in salted water, or anything!

Just leave them in an empty bowl
Click to expand...

They'll go brow unless kept in water. Salt isn't really that important, but won't really harm the chips.

OP, keep them in water until you're ready to use them. When you are, take them out and pat them dry. Chuck them into a preheated pan of oil (you want 170 - 185 degrees C). You want enough room for them to move around quite violently. They'll take about 5 minutes to cook, but longer if you like them crispy. Take them out, drain off the oil and serve.
They really are easy, The trick is the heat of the oil (you can test with a bit of potato, just throw a small piece in and if it sizzles and moves around a lot then it's ready if not then just keep heating the oil) really.
Source - 4+ years working in a chippy.
 
Par boil. Dry/shake well in a collinder(sp) you want to roughen up the edges and refrigerate.

Fry once for a couple of minutes, dry again and refrigerate.

Fry them again until golden and enjoy.
 
Just do potato wedges. Much easier.

Cut potato/sweet potato into wedges. Drizzle with oil/some spices and put in an oven at 220 for about 25-35 minutes depending on size.
 
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