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Wash and peel the potatoes.
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Chunky chips
Chef Adam Smith of Michelin-starred Woven restaurant in the UK shows you how to make perfect chunky chips (fries): crisp on the outside, fluffy on the inside.
02 May, 2023
serves for
6
ingredients
Agria potatoes
1.5kg/3.3lbs, large
Salt
30g/1oz
Method
Step 01
Step 02
Cut the potatoes into large chips roughly around 2cm/0.8 inches in height and width, and about 10cm/3.9 inches long.
Step 03
Place a single layer on the bottom of a heavy-bottomed pan and cover in water which is around 8cm/3.1 inches above the top of the potatoes.
Step 04
Add the salt and put on a medium heat. Bring to a simmer.
Step 05
Simmer for 4 minutes before draining into a colander.
Step 06
Allow to steam for around 5 minutes before shaking the colander to fluff up the edges.
Step 07
Lay the chips on a flat tray in a single layer and leave in the fridge for 12 hours.
Step 08
Heat clean oil in a deep fat fryer to 120°C/250°F and blanch the air-dried chips for around 8 minutes until soft at the core.
Step 09
Season to taste with salt and malt vinegar.
