Homecooked medium-cut chips

Cheetah Designs said:
I have limited cooking apparatus.
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What are you using? an old chip pan? A regular pan with oil in?

I used to have a fryer, £30 or so, did excellent chips :)

- oil @ 110 or so (low), chips in for about 6 min, until you can see them becoming lightly browned; don't put too many in, allow the chips to move, and keep giving them a shake.
- life the basket and turn the heat up to full;
- basket back in for a couple of minutes, until they're as brown as you want.

If you don't have one of these, use a big frying pan and shallow-fry some thin slices of potato, a bit thicker than a pound coin.
 
Andr3w said:
because you don't need to keep them in salted water, or anything!

Just leave them in an empty bowl
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No, leave them in water if leaving for more than 1/2 hour. Just don't salt water as it dries the potatoes out. Add it at the time of cooking if you really have to - or put salt in when par-boiling.

Also roasting is much better and a bit healthier - sprinkle a bit of rosemary and a bit of pepper, along with some olive oil and far tastier IMO!

Or better yet - sweet potato wedges!
 
Cheetah Designs said:
If I don't want to fry them, will roasting be any good?

I was told to keep them submerged in salty water - is this right? Guess it has something todo with osmosis?
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Yes you can roast them. I tend to do wedges rather than chips if I'm doing them in the oven though. Enough olive oil to coat, plenty of salt, pepper, chilli, paprika and garlic powder and roast them for about 30 minutes at a high temperature, or until crisp on the outside and soft and fluffy inside.
 
We never fry our chips or wedges.

Cut the chips/wedges. Par boil for 10 minutes or so. Drain in a colander and shake to rough them up, then spread evenly on a baking tray (or one of those mesh chip-shelf things for even better results).

Season with salt, black bepper and dried chillies, then spray with oil. Turn and repeat.

Into the oven at gas 5 for around 20 minutes. Job done.
 
We have some weird frying device that use 1 teaspoon of oil and somehow fry,s enough chips for a family of 5.. It does lovely chips that are nice and crunchy but soft in the middle....
 
Pestilence said:
Actifry.

We've been tempted by one of those, but the price point is just ridiculous.
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We used to sell them at work until Tefal just put the price up and up and up, although they've gone back down and you can get them for just over £100. Used them once or twice on demo and they really do work well.
 
Best chips ever...

1.cut chips quite chunky
2. Blanch in simmering water until soft but not falling apart
3. Whilst hot, place to cool on a tea towel to absorb moisture
4. when cool, warm your deep fat fryer to 130 degrees, blanch chips until very lightly coloured.
5. Again, place individually to cool again
6. Once cooled again, warm fryer to 180-190 degrees, fry chips again to your desired colour, this will give you a crunchy skin with a nice fluffy inside.
 
Cooking chips in veg oil is always going to be meh.

You really should be looking at using a tradition chip pan and using beef dripping or lard as oil, veg oil doesn't get hot enough. Obviously if you fall asleep youll have a visit from the local fire brigade.
 
First of. Use Maris Piper potatoes. Cut them to around 1.5cm/ half an inch thick.

If you are going to cook them later on in the day, or the next day then leave them covered in water.

Pre-heat oven to 180. Par boil them for 4-5 minutes and drain, leave them for a couple of minutes as you do not want them covered in water. Place them on a tray, but do not pile them, you just want one layer and them season with salt, pepper and coat in oil (veg/sunflower/olive oil). Half way through cooking (when the outer ones start to brown) use a spatula to toss them around, this ensures that they are more evenly cooked, then back in the oven till they are finished.
 
j.col said:
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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This TBH but put them in a big bowl after cooking with kitchen paper in the bottom and give them a good shack to get rid of the excess oil.
 
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