The Best Twice-Cooked Chips
A British and Irish-style double-fried potato chip, also known as a French fry, offers an exceptionally crispy texture.
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Instructions
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Start boiling water in a pan.
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Cut 250 grams (1/2 pound) peeled russet potatoes into 1/2-inch (1-cm) slices, then into 1/2-inch (1-cm) wide chips; rinse under cold water until clear.
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Place rinsed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
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Drain potatoes thoroughly and pat dry to remove moisture.
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Add 2 to 3 inches of vegetable oil to a heavy pot with a deep-fry thermometer and heat to 320 F (160 C).
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Carefully fry chips in batches for about 3 minutes without browning, allowing the oil to return to temperature between batches.
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Drain par-fried chips on paper towels and keep at room temperature.
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Reheat the oil to 375 F (190 C) and fry the chips again until golden and crisp, 5 to 8 minutes.
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Drain, season with 1/4 teaspoon kosher salt, and serve immediately.