1 of 11 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (166g) Recipe makes 6 servings
Calories 128
Calories from Fat 1		(1%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 701mg		20%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 3.7g	14%
	Sugars 1.3g
Protein 3.4g		6%
detailed view... how is this calculated?

Greatest Chips (French Fries) on Earth

Recipe #273998 | 1½ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Peter J
Dec 26, 2007

I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile.

SERVES 6 (change servings and units)

Ingredients

1 kg potato
oil (for deep frying)

Directions

1
Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
2
I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
3
Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
4
Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
5
Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
6
Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef on the coast

On Nov 8, 2009

These were so crispy on the outside and fluffy on the inside! Now I know how to make french fries the way I like them! We had these with Drive-In Hamburgers for a yummy dinner tonight. Thanks so much for sharing! I recipenapped your recipe for the November 2009 Aussie/NZ recipe swap.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Stardustannie

On Sep 8, 2009

A little time consuming but wow...fantastic results! Fluffy on the inside and remarkably crisp on the out. Sprinkled with Nostamini (my favourite spice mix) they made a fab afternoon snack.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Crafty Lady 13

On Jul 12, 2009

I have to agree with the other reviewers, these chips are worth the extra time and steps to make. They were nice and soft in the middle without being soggy and greasy. This is the best homemade french fries I have ever made. Made for July, 2009 Aussie/NZ Swap.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BarbryT

On Jul 13, 2008

Indeed, they ARE...the greatest french fries on earth. I do wish they weren't so time-consuming...but they are easy, easy, easy. I would think this is the perfect way to prepare fries in large amounts, for parties, etc., a batch at a time.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews