Make Perfect Chips With A Deep Fat Fryer

There are many ways to make chips, but only one way to make them perfect. The secret to achieving that elusive crisp exterior and fluffy interior is to fry your chips twice, at two different temperatures. The first fry should be at a lower temperature to soften the potato, and the second fry should be at a higher temperature to achieve that signature crispiness. But before you start frying, you'll need to select the perfect potato. A starchy, floury variety like Maris Piper, King Edward, Romano, Désirée, or russet is your best bet. Now, grab your deep-fat fryer and get ready to cook the perfect chip!

Choosing the right potato

The type of potato you choose is one of the most important factors in making the perfect chip. Different types of potatoes have different textures and flavours, and not all are suitable for frying.

Maris Piper

The Maris Piper is a popular choice for making chips. It is an all-rounder potato available across the UK, with a fluffy, creamy, yellow texture and yellow-brown skin. Maris Piper potatoes are medium to large in size and work well for boiling, frying, mashing, and roasting. They are firm, starchy, and low in sugar, making them ideal for deep frying.

King Edward

The King Edward potato is another excellent option for chips. It grows to a medium-large size, with light tan skin that has pink blush spots. King Edward potatoes have a lovely flavour and are good all-rounders for chips, roasting, and mashing. They are also easy to grow at home. Like the Maris Piper, they are firm, starchy, and low in sugar, making them a great choice for deep frying.

Other Varieties

Other potato varieties that are great for making chips include Sante, Rooster, and Pentland Dell. Sante potatoes closely resemble the Maris Piper, but have lighter brown skin and yellower flesh. Rooster potatoes are a heritage variety popular in the UK for mashing, chips, and roasting. They have red skin and creamy yellow flesh, and are loved for their earthy flavour. Pentland Dell potatoes are longer and more oval-shaped, making them a great option for getting even chip sizes. They are firm with white skin and waxy flesh, resulting in delicious chips with good flavour.

Factors to Consider

When choosing a potato for chips, there are several factors to keep in mind. Firstly, look for potatoes that are approximately uniform in size so that they cook at the same rate. Avoid potatoes with green spots or sprouts, as these can make your chips taste bitter. Choose potatoes that feel firm to the touch, as high-moisture potatoes can make your chips mushy. It is also best to use potatoes that have not been stored for long periods, as they tend to result in less flavourful and mushy chips.

Preparing the potatoes

The type of potato you use is important. A starchy, floury potato is best, as it has a soft, dry texture. Look for King Edward, Maris Piper, Romano, Désirée, or russet potatoes. Maris Piper is a popular choice. You will need 300-400g of potatoes per person.

Peel the potatoes, then cut them into chips. For thick-cut chips, cut them into 1cm slices, then slice these into 1cm-wide chips. For thinner chips, cut them into 0.5cm slices and slices. You can also leave the skin on for a more rustic approach.

Once cut, rinse the chips under cold water, then leave them to soak in a bowl of cold water for at least 10 minutes, or even overnight. This will help to remove excess starch, ensuring a crispy exterior.

Next, bring a pan of salted water to the boil and add the chips. Simmer until the potatoes are just soft to the point of a knife. Drain the chips and leave to cool, then place them in the fridge until cold.

Selecting a frying medium

The choice of frying medium is crucial when making perfect chips in a deep-fat fryer. While personal preference plays a role, selecting a suitable oil or fat can significantly impact the flavour, texture, and overall quality of the final product. Here are some factors to consider when choosing a frying medium:

Type of Oil or Fat

The most common options for frying chips are vegetable oils, such as sunflower oil, rapeseed oil, or groundnut oil. These oils have neutral flavours and high smoke points, making them suitable for deep frying. Sunflower oil, in particular, is a popular choice for achieving the desired crispness and colour. If you want to enhance the flavour, you can opt for beef tallow (rendered beef fat), duck fat, or even beef, goose, or duck fat, as suggested by renowned chef Heston Blumenthal. These animal fats will give your chips a richer, more traditional taste.

Health Considerations

When selecting a frying medium, it's important to consider the health implications. Vegetable oils are generally considered a healthier option, as they contain less cholesterol than animal fats. For example, using vegetable oils can result in chips with slightly less flavour but are healthier. If you're concerned about health, you may want to opt for a vegetable oil with a neutral flavour and a high smoke point, such as peanut oil, canola oil, or refined safflower oil.

Availability and Cost

The availability and cost of the frying medium should also be considered. Common vegetable oils like sunflower and rapeseed are readily available and relatively affordable. However, specialty oils or animal fats may be more expensive and require some extra effort to source. For example, you may need to visit a butcher to obtain beef tallow or a specialty food store for duck fat.

Personal Preference

Ultimately, the choice of frying medium comes down to personal preference. Some people prefer the traditional flavour and crispness achieved with animal fats, while others opt for the neutrality and health benefits of vegetable oils. If you're unsure, experimenting with small batches of chips using different oils or fats can be a fun way to find your favourite.

In conclusion, selecting a frying medium for making perfect chips in a deep-fat fryer involves considering factors such as flavour, health, availability, and cost. While vegetable oils like sunflower and rapeseed offer convenience and neutrality, animal fats like beef tallow and duck fat can provide a richer, more traditional flavour. Experimentation and personal preference will guide you to the best choice for your perfect chips.

Cooking the chips

Ingredients

• 4 large potatoes (Maris Piper, King Edward, Romano, Désirée, or russet potatoes are recommended)
• Oil for frying (sunflower, sunseed, groundnut, peanut, canola, refined safflower, duck fat, beef dripping, or vegetable oil)
• Salt (preferably sea salt)

Method

• Peel the potatoes and cut them into 1cm-thick chips. If you want to be rustic, you can leave the skin on.
• Rinse the chips in a colander under cold water. Soak them in a bowl of cold water for several hours or overnight to remove excess starch.
• Parboil the chips in a pan of salted water. Bring the water to a boil, then simmer until the potatoes are just soft. Drain and pat dry with kitchen paper.
• Heat your oil of choice to 130°C in a deep fat fryer or deep pan. Use a cooking thermometer to check the temperature.
• Fry the chips in batches for 3–5 minutes, stirring carefully. Do not brown the chips at this stage.
• Remove the chips from the oil with a slotted spoon and drain on kitchen paper.
• Increase the oil temperature to 180-190°C.
• Fry the chips again in batches until golden and crisp.
• Remove from the oil, drain, and season with salt.
• Serve immediately with your choice of condiment.

Serving the chips

Now that your chips are cooked, it's time to serve them. Drain the chips on kitchen paper and sprinkle with salt. Some recipes suggest using sea salt, specifically Maldon sea salt. You could also add vinegar.

If you want to keep your chips warm while you cook the rest of your meal, preheat the oven to 200°F (roughly 93°C) and place the cooked chips on a cooling rack set on a baking sheet. They can be kept in the warm oven for up to 20 minutes.

If you're not serving the chips straight away, they can be held in the fridge for up to two days.

Frequently asked questions