I have trialed different potatoes, and different oils for deep frying chips. I always pre-cook my chips in salted water for 7 mins, and use agria or any suitable potato for roasting. They are drained and cooled completely prior before deep frting 180 degrees celcius for 7 - 8 mins in Spanish Olive oil (light in flavour). The results are beautiful golden crisp fries. Far better than the old takeaway shop.
rokido,
Mar 9, 3:29am
Thanks for sharing, always after the perfect chips, and have tried many ways.
tarawera99,
Mar 9, 11:59pm
Yummy will try some time
twindizzy,
Mar 10, 3:40pm
Have you tried drying them out in the fridge after they have been cooled!
bounce16,
Mar 10, 4:28pm
Mum always makes the best chips!Once peeled and cut she leaves them in water for 1/2 - 1 hour to remove some of the starch and then par cooks by deep frying.The chips are then drained and cooled and then cooked fully when needed.YUM!
iman007,
Mar 10, 4:40pm
exactly the way i do mine, agria also my fave spud!
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.