The Perfect Chip
•For perfect fries and wedges, old potatoes are ideal. The potato should be of a low starch, waxy variety i.e. Sebago, Russet Burbank, Spunta, King Edward, Bintje.
•Make sure that the chips are cut to even size to guarantee even cooking.
•The cut chips should be rinsed under running water until the water runs clear. This removes excess starch from the potatoes, the starch burns at high temperatures.
•Dry on kitchen towel before frying.
•Shake the basket at short intervals to encourage even browning and to stop chips sticking together.
•Homemade fries are double cooked. The first fry blanches the chips so that they cook through. The second fry colours the chips and gives them a crisp crust. Use the table below as a guide.
•Cooking times will vary depending on the size of your fries or chips and the variety of the potato used.
PLEASE NOTE: If cooking homemade raw potato chips, it is recommended that the minimum oil level is used.
Hints for cooking the perfect frozen chip.
•Do not defrost frozen
•Heat oil to the maximum setting, 190°C.
•For best results for frozen chips refer to chip packet.
•Allow chips to drain for a moment before removing from the basket and seasoning.
| 1ST FRY (BLANCH) | 2ND FRY |
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Thin fries - french fries | 140°C | 5 min | 190°C | 5 min |
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Thick chips | 140°C | 190°C | ||
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Wedges | 140°C | 10 min | 180°C | 10 min |
Allow oil to heat up to 2nd temperture before
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