Serves 6
60 min
British Chips (Thick-Cut Fried Potatoes)
Recipe GLPR26564a77bb30df
Crispy, golden British-style chips made from russet potatoes cut into thick batons and double-fried for the perfect exterior crunch and creamy interior. These traditional chips are parcooked in lower-temperature oil, then finished in hotter oil for that signature golden color and texture. Serve hot with vinegar and salt.
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Ingredients
2 pounds (900g) russet potatoes, peeled and cut lengthwise into 1/2-inch by 1/2-inch chips
3 tablespoons (45ml) distilled white vinegar
Kosher salt to taste
3 quarts (2.9L) neutral oil, such as vegetable or canola, for frying
Malt vinegar, optional
Directions
Place peeled and cut potato chips in a large bowl and cover with cold water. Add the 3 tablespoons of distilled white vinegar to the water. Let the potatoes soak for at least 30 minutes, or up to several hours, to remove excess starch.
Drain the potatoes thoroughly and pat them completely dry using paper towels or a clean kitchen towel. Moisture on the surface will cause splattering and prevent crisping.
Heat the neutral oil in a large, heavy-bottomed pot or deep fryer to 320°F (160°C). Use a cooking thermometer to monitor the temperature precisely.
Working in batches to avoid overcrowding, carefully add the dried potato chips to the hot oil. Fry for about 5 to 8 minutes until the chips are tender but still pale and not yet golden. They should bend when lifted from the oil. Remove with a slotted spoon and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Once the oil reaches temperature, carefully return the partially cooked chips to the oil in batches.
Fry for 1 to 2 minutes until the chips turn golden brown and crispy. Work quickly as they brown rapidly at this higher temperature. Remove with a slotted spoon and drain on fresh paper towels.
Season the hot chips immediately with kosher salt. Serve at once, optionally drizzled with malt vinegar if desired.
