Thick Cut Chips Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Do not peel unless you prefer; leaving the skin on adds texture. Trim any blemishes. Cut each potato lengthwise into 1 to 1 1/4 inch (2.5–3 cm) thick planks, then stack and cut into 1 to 1 1/4 inch wide batons to produce thick-cut chips. Aim for uniform thickness so they cook evenly.

Soak

Place the cut potatoes in a large bowl and cover with the 6 cups cold water and ice (optional). Soak for at least 30 minutes, up to 2 hours, to remove surface starch. This prevents sticking and helps achieve a crisp exterior. If you are short on time, soak 15 minutes minimally.

Drain and dry

After soaking, drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil to splatter and prevent proper crisping.

Parboil

Bring the 2000 ml water and 1 tbs salt to a rolling boil in a large saucepan. Add the cut chips and boil gently for 4–6 minutes until the edges start to soften but the centers remain firm. You want them par-cooked, not fully tender. Drain immediately in a colander.

Steam dry

After draining, return the potatoes to the saucepan, cover, and let sit off the heat for 2 minutes so the surface steams dry. Then spread on a tray and allow to cool for 10–15 minutes. This step helps create a fluffy interior.

Heat oil to 320°F / 160°C

Pour the oil into a heavy-bottomed deep pot or a deep fryer and heat to 320°F (160°C). Use a thermometer to monitor temperature. There should be enough oil to fully submerge the chips.

Blanch fry

Working in batches (do not overcrowd), gently lower the dried/parboiled chips into the oil. Fry for 4–6 minutes until a pale, slightly softened exterior appears but not browned. Use a slotted spoon to stir occasionally so they don't stick together. Remove to a wire rack or paper towel-lined tray to drain. Let the chips cool for at least 10 minutes; you can refrigerate for 15–30 minutes to firm them up if desired.

Heat oil to 375°F / 190°C

Increase the oil temperature to 375°F (190°C). If using the same oil, allow it to come back up to temperature between batches.

Crisp fry

Return the blanched chips to the hot oil in batches and fry for 2–4 minutes until golden brown and crisp on the outside. Remove with a slotted spoon and drain on a wire rack or paper towels for a minute.

Season

While the chips are still hot, immediately sprinkle with the 1 tsp fine sea salt (or to taste), 1/2 tsp freshly ground black pepper, and optional 1/4 tsp garlic powder. Toss gently to coat evenly. If using parsley, sprinkle chopped parsley over the chips just before serving for color and freshness.

Serve immediately while hot and crisp alongside condiments of choice (ketchup, mayonnaise, malt vinegar, aioli, etc.).