side British gluten-free
Ultimate triple-cooked chips
Thick floury-potato chips are simmered until fragile, chilled dry, fried twice, and seasoned at the last second for a glassy crust and fluffy centre.
Vorbereitung25 Min.
Garzeit45 Min.
Ruhezeit90 Min.
Portionen6
Adapted for the home kitchen from Fallow's ultimate Michelin chips video
Zutaten
Geschrieben für 6 L Topf
Einheiten
Portionen
- 1 1/2 kg floury potatoes, Agria gerundet
- 20 ml white wine vinegar gerundet
- 2 L water gerundet
- 2 1/2 L beef dripping or neutral frying oil gerundet
- 10 g fine salt gerundet
Angaben zur Ernährung sind ein Anhaltspunkt, keine Garantie. Bei einer Allergie bitte die Zutaten selbst prüfen.
Method
- Peel the potatoes and cut them into 18 mm chips. Rinse until the water runs mostly clear.
- Put them in a wide pot with the water and vinegar. Bring slowly to a simmer and cook 15 to 20 minutes, until tender and starting to fissure but not collapsing.
- Lift carefully onto a rack. Cool, then refrigerate uncovered for at least 1 hour so the surface dries.
- Heat the fat to 140°C in a deep pot filled no more than halfway. Fry in small batches for 6 to 8 minutes until a pale crust forms without much colour. Drain and cool completely; chill again for at least 30 minutes.
- Heat the fat to 185°C. Fry in small batches for 3 to 5 minutes until deep golden and audibly crisp.
- Drain on a rack, season immediately, and serve without covering.
Notes
- Beef dripping gives Fallow’s savoury restaurant character; neutral oil keeps the chips vegetarian.
- The chips can wait after the first fry for up to one day in the refrigerator.
- Never fill a frying pot more than halfway, never add wet potatoes, and keep a lid nearby to smother, not move, an oil fire.
- The quantities are reconstructed and remain
needs-review.
Sources used
Passt gut zu
Verwendete Quellen
Fallow demonstrates the process without quantities; the vinegar-water ratio and batch size are reconstructed from established triple-cooked-chip technique.
Von Christoph Mayer