Monday, April 18, 2011

Home-made Hot Chips

These go really well with Lomo Saltado or Steak with Café de Paris Butter.

oil, for deep-frying
1 large potato per person
table salt for sprinkling

Take large saucepan & fill it no higher than one-third full of oil.
Using large chopping knife, cut potatoes no thicker than 1cm & soak in cold water to prevent browning & remove starch.
Remove potatoes from water & pat dry, which is very important as you do not want to throw water into pan of hot oil.
Heat oil to 140°C & start to blanch fries.
Do not overcrowd pan as it will make temperature of oil drop & fries will not cook correctly.
After 3 min, carefully lift out fries & drain on paper towel.
(This stage can be done in advance, in fact even 1 day before; of course they are better when cooked straight away.)
When ready to serve, bring oil up to 175°C & carefully lower in fries in batches & cook for 3-4 min, or until golden and crispy.
Be careful not to overcook fries.
Drain on paper towel, sprinkle with salt & serve.

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