Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Good chips are not possible unless you fry them twice. The initial blanching in oil is purely for cooking the potato throughout without colouring it. You could, in fact, boil your chips in water and then fry them, which would produce wonderfully fluffy and moist chips. However, this is not really practical as most chips, because of their shape and thinness, would collapse into the water. The time between the initial blanching and the final brief frying in hot oil can be a few hours, so any