Tillie Doyle
While it is possible to cook chips in a frying pan, some sources suggest that a frying pan is not the best option. A bigger pot with more oil is recommended, as this prevents the temperature from dropping when the fries are added. However, if you are willing to have multiple pans going at once, frying chips in a pan is a viable option. The double-frying method is often recommended for fries, frying them first at a lower temperature and then again at a higher temperature to crisp them up. This can be done in a single pan by starting with cold oil and heating it up gradually.
| Characteristics | Values |
|---|---|
| Cookware | Frying pan |
| Oil type | Sunflower, vegetable, olive, canola, avocado, or any other cooking oil |
| Oil quantity | Enough to cover the bottom of the pan by about 0.5 inches |
| Potato type | Maris Piper, Russet, or any other |
| Potato preparation | Thinly sliced, soaked in vinegar and water, or rinsed in cold water |
| Cooking method | Double frying at different temperatures |
| Cooking time | 5-8 minutes for each round of frying |
| Serving | Best eaten right away, but can be stored at room temperature for a few hours |
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What You'll Learn
Use a wide skillet or frying pan
While it is possible to cook chips in a frying pan, some sources suggest that a frying pan is not the best option. This is because you will need a lot of oil to cook chips in a frying pan, and a large amount of oil can be dangerous. A bigger pot is recommended so that the temperature does not drop when you add the chips.
If you do choose to use a frying pan, it is important to use a wide skillet or frying pan. A cast-iron skillet is ideal, but any wide skillet will work. You will need to heat a generous amount of oil in the pan—enough to cover the bottom of the pan by about half an inch to one inch. Use a candy thermometer to heat the oil to about 350°F (or 330°F–375°F), or until the oil shimmers. This usually takes about 10 minutes on medium-low heat, depending on your stove.
While the oil is heating, slice your potatoes to about 1/16 inch thick. Soak the potato slices in water, then place them on paper towels and pat them dry before adding them to the hot oil. Fry the chips in batches, in a single layer, for 5–8 minutes, or until they are golden brown and crispy. Remove the chips from the oil and place them on paper towels to absorb excess oil. Season with salt and pepper, or any other desired seasonings, and serve immediately.
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Heat oil to 325-375°F
To cook chips in a frying pan, you will need to heat the oil to the right temperature. The ideal temperature range for frying chips is 325-375°F.
Start by thinly slicing your potatoes to about 1/16 inch thick. Place the slices in a bowl of water to prevent browning while you heat up the oil. You can use a candy thermometer to heat the oil in your pan to the desired temperature of 325-375°F. This will usually take about 10 minutes on medium-low heat, depending on your stove.
It is important to use an adequate amount of oil in the pan. Heat between half an inch and an inch of oil in a wide skillet or frying pan. You can use olive oil, canola oil, avocado oil, or vegetable oil for frying your chips.
Once the oil is hot, blot the potato slices dry with paper towels before placing them carefully into the hot oil. Fry the chips in batches, in a single layer, for 5-7 minutes or until they turn a light golden brown color.
If the oil starts to smoke, don't panic. Simply turn down the heat, move the pan off the burner for a moment, and then return it to the heat. Keep in mind that frying chips can result in some oil splatter, so exercise caution and follow safety guidelines when cooking.
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Fry for 5-8 minutes
Frying chips in a pan is a convenient way to make a tasty treat. However, it's important to note that frying pans are not ideal for deep frying, and you may need to adjust the quantities in your pan. When frying chips, it's crucial to heat the oil to the right temperature to ensure your chips are cooked through and have a nice golden colour.
For the initial fry, heat your oil to around 130°C. You can use a candy thermometer to measure the temperature, or heat the oil for approximately 10 minutes on medium-low heat. Once the oil is hot, carefully place your chips into the pan. Fry the chips for 5-8 minutes, stirring occasionally to prevent them from sticking together. The chips should be cooked through but still uncoloured at the end of this stage.
Remove the chips from the oil and drain them. It's important to let them cool completely before proceeding to the next step. Some recipes suggest placing the chips in the fridge overnight to cool and dry them.
After the chips have cooled, it's time for the second fry. Heat your oil to a higher temperature of around 180°C to 190°C. This step will give your chips a golden and crispy exterior. Fry the chips for another 2-3 minutes, keeping a close eye on them to ensure they don't burn.
Once the chips have reached your desired colour and crispness, remove them from the oil and drain any excess oil. Season with salt and pepper, or your desired seasonings, and serve immediately. Enjoy your freshly fried chips!
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Drain and cool
Once the chips have been fried for the first time, they need to be removed from the oil and left to cool. This can be done by placing them on paper towels, which will help absorb excess oil. It is recommended to leave the chips to cool in the fridge, preferably overnight. This first fry should be done at a lower temperature, cooking the potato through without crisping the outside.
After the chips have cooled, they can be fried for a second time. This time, the oil should be hotter, and the chips will only need to be cooked for a few minutes until they reach the desired colour and crispness.
The double-frying method is important to ensure the chips are cooked through and have a crispy exterior. The first fry cooks the potato, while the second fry crisps the outside. This can be done in one pan by starting with cold oil and allowing it to heat up gradually, cooking the potato through before crisping it.
It is important to note that the oil temperature will need to be adjusted depending on the type of potato and the thickness of the chips. Thicker chips may require a slightly lower temperature for the first fry and a longer cooking time. It is also important to fry the chips in batches to avoid overcrowding the pan, which can cause the oil temperature to drop too quickly.
After the second fry, the chips should be drained again and can be seasoned with salt, pepper, or any other desired seasonings. They are now ready to be served and enjoyed!
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Season and serve
Once your chips are cooked to your liking, it's time to season and serve them. Drain the fries on a paper towel and sprinkle with salt while they're still hot. You can also add other seasonings like garlic powder, paprika, or black pepper to taste. If you want to get creative, try experimenting with different herbs and spices like rosemary, thyme, or cayenne pepper.
For an extra crispy and flavorful coating, toss the hot chips in a mixture of Parmesan cheese and finely chopped herbs such as parsley, chives, or basil. Serve the chips immediately while they're still warm and crispy. They go well with a variety of dips such as ketchup, mayonnaise, barbecue sauce, ranch dressing, or a spicy salsa.
If you're feeling indulgent, top your chips with melted cheese for a delicious and hearty snack. Simply sprinkle your favorite shredded cheese on top of the hot chips and allow it to melt slightly before serving. You can also create a loaded fry platter by adding toppings such as bacon bits, chopped green onions, sour cream, or guacamole.
For a more sophisticated presentation, try serving your chips with an aioli or a flavored mayonnaise. Simply mix mayonnaise with garlic, lemon juice, and your choice of herbs or spices. Some popular combinations include garlic aioli, truffle mayonnaise, or a spicy Sriracha mayo. You can also offer a variety of gourmet salts on the side, such as flaky sea salt, smoked salt, or flavored salts like truffle salt or garlic salt.
Don't be afraid to experiment with different seasoning and serving combinations to find your perfect fry. Whether you prefer the classic salt and ketchup combination or something more adventurous, the versatility of fries cooked in a frying pan allows you to explore a range of flavors and serving ideas. Enjoy your homemade treat!
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Frequently asked questions
Yes, you can cook chips in a frying pan. However, you will need to use a lot of oil, so a bigger pot is recommended.
To cook chips in a frying pan, you will need to shallow fry them. First, cut your potatoes to an even size, then rinse them in cold water and place them in cold water. Bring the water to a gentle simmer until the potatoes are slightly soft. Drain and dry the potatoes, then place them in the fridge until cold. Next, heat your oil to 130°C and shallow fry the chips for 7-8 minutes until bubbles form on the outside. Remove the chips from the oil, drain them, and place them back in the fridge. Finally, heat the oil to 180°C and fry the chips until golden and crispy.
Maris Piper potatoes are often recommended for making chips.
