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• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. chats, new potato
or desiree potatoes.
• 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.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen precooked chips. For
the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 190°C.
• Place up to 700g frozen chips into the
fryer basket and lower into the hot oil for 1
- 2 minutes to seal.
Note: Do not overfill deep fry basket. Fill
only to top level of basket sides.
• Lift the basket out and place on the rest.
Allow the oil to heat up again, it will be
ready when the red light goes out.
• Lower the basket again and fry the chips
for a further 3 - 4 minutes until golden
brown. The time required will depend on
the size and cut of the chip, and personnel
taste.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
The perfect chipIst Fry (Blanch) 2nd Fry
Thin fries - french fries 140°C 5 min 190°C 5 min
Thick chips 140°C 7-8 min 190°C 7-8 min
Wedges 140°C 10 min 180°C 10 min