Triple-cooked chips - how to get that crisp crunch into large cut chips! скачать в хорошем качестве

Triple-cooked chips - how to get that crisp crunch into large cut chips!

Hey there my lovely viewers! you may have seen last week that i cooked a gourmet burger recipe for you all which was a little different than my usual Indian cooking I do, well to go with that burger i also made these beautiful babies! crisp but at the same time thick and fluffy. Watch me eat this and the Gourmet burger here:    • Extra: We eat the Gourmet burger and tripl...   Ingredients: Maris Piper potatoes (must have!) 2 medium sized potatoes per person should yield a good handful of these beauties. Method: Put a large stock pot or large saucepan full of water onto the boil, leave enough space so that it doesn't spill over when you add your chips. Cut your Maris piper potatoes into long strips about 1.5 - 2 inches wide, cut down the entire length of the potato, they should be long AND thick. LEAVE THE SKIN ON you will not regret it! Get them on the boil and leave them for a good 15 minutes on a rolling boil, they should come out once they are fluffy and slightly tender but firm enough to survive the deep fryer. get your deep fryer or high walled saucepan full of your preferred frying oil and bring it up to 140C degrees. Fry for 8-10 minutes. until the edges have gone golden and they look almost done. Remove the chips from the oil and let them rest for 5-10 minutes, turn the heat up on the oil to 180C degrees. Once your oil has reached 180C you can add the chips back in, this double frying technique is what makes them SUPER CRISP! they only need 4-5 minutes now and when you take them back out they should look very golden brown. remove them with a slotted spoon/spatula and try to remove as much oil as you can before tossing with plenty of salt to taste!