Frying Chips - How do you shallow fry them properly.

Conrad11 · 11 Feb 2008 at 18:29

Hi there,

What is the proper technique to shallow fry chips (in a frying pan) and get nice crispy (not soggy) chips?

Tried googling but all i can up with was deep frying them.

This is what i am doing at the moment:

Cutting the chips thinly (mc donalds style).
Heating the oil in a non stick drying pan at max temperature until the oil is hot.
Putting the chips in the pan and fry until they appear cooked.

....trying to cook a decent meal with some rib-eye steak.

Thanks.

bum · 11 Feb 2008 at 18:31

crispy - cut the chips thin and let it get soaked in oil completely. Basicly you want the water in the chips vaporise, so then chips become crispy.

PlacidCasual · 11 Feb 2008 at 18:34

I've never managed satisfactory shallow frying of chips to be honest. My suggestion would be roasted wedges. They seem to suffer less for their lack of deep frying.

Deluxe1 · 11 Feb 2008 at 18:34

No need to cut them thin just make sure you have hot fresh oil and dry potatoes when you put them in.

Azagoth · 11 Feb 2008 at 18:35

Using a good oil is the secret.

camels5 · 11 Feb 2008 at 18:35

only cook them for a few minutes, leave out of the fat for 10 mins, then cook them again
don't ask me why this works but it does. Also thick cut chips work better, they don't absorb as much fat, hence they don't go soggy!

Bloody Hell I'm a chip expert!

of course wedges are the healthy option!

jackthezipper · 11 Feb 2008 at 18:38

Make wedges instead !!

(Spicy wedges that is)

Biohazard · 11 Feb 2008 at 18:39

Flames = fail.

Other than that, cook them.

djohn · 11 Feb 2008 at 18:40

That's called 'Blanching' and really useful if your cooking chips for a lot of people as you can fry them for 10 mins or so in batches and leave for a couple of hours then back in for 3 mins or so to finish off when ready.

Mik3 · 11 Feb 2008 at 18:42

I boil them for 4-5 mins then add them to hot oil until browned, this makes very crispy chips.

Conrad11 · 11 Feb 2008 at 18:45

so i boil them, cook then in a lot of oil for a few minns, take them out for a few minutes, then cook them again until done?

alexakasloth · 11 Feb 2008 at 18:46

PlacidCasual said:
My suggestion would be roasted wedges. They seem to suffer less for their lack of deep frying.

Agreed, wedges are great, pop some chopped tomatoes in the last few minutes of roasting aswell.

Jolteh · 11 Feb 2008 at 20:42

After you've peeled and cut the potatoes then leave them in cold water for a couple of minutes and then dry them thoroughly with a tea towel. This removes the excess starch. Make sure there's no water left on the chips when you go to fry them as it doesn't play well with hot fat.

Also make sure the fat is sufficiently hot before you start to fry the chips. If the fat isn't hot enough your chips will end up soggy.

The method of frying the chips twice tends two involve increasing the temperature of the fat for the second fry aswell.

Hitman_Leon · 11 Feb 2008 at 20:49

Mik3 said:
I boil them for 4-5 mins then add them to hot oil until browned, this makes very crispy chips.

Par-boiled done that its works ok.

Megahurtz400 · 11 Feb 2008 at 20:55

"Whatever you do dont throw water on a fat fire, It'll take your face off!"

J1234 · 11 Feb 2008 at 20:56

I prefer to sauté them myself.

Hitman_Leon · 11 Feb 2008 at 20:58

Megahurtz400 said:
"Whatever you do dont throw water on a fat fire, It'll take your face off!"

Quicker than an angry pitbull.

JBod · 11 Feb 2008 at 21:17

/me lovingly pats deep fat fryer

AGD · 11 Feb 2008 at 22:30

Biohazard said:
Flames = fail.

Other than that, cook them.

Weeelll actually there is a smoking point just before the flash point (flames) and the temp varies for different oils. I tried shallow frying once and it got too hot and oily smoke filled the whole flat and left a greasy layer over everything (flat mates were not pleased!).

So if you see smoke take it off the hob and open all the windows quick!