Chips Recipe

Wash and cut

Scrub the potatoes thoroughly under cold running water to remove dirt. Leave the skin on for texture or peel if preferred. Cut each potato into 1/2 inch (about 12 mm) thick sticks: halve lengthwise, then slice each half into even sticks.

Rinse

Place the cut potato sticks in a large bowl and cover with cold water. Rinse and swish them for 1–2 minutes to remove surface starch, then drain. Refill with fresh cold water and let sit for at least 30 minutes, or refrigerate up to 4 hours (this step improves crispness).

Boil

Pour about 1 liter of cold water into a large pot, add 1 tablespoon kosher salt and bring to a boil. Add the drained potato sticks and return to a gentle boil. Parboil for 4 minutes — the potatoes should be just starting to become tender but still firm.

Ice bath

Immediately drain the parboiled potatoes and transfer them to a bowl with the cold water and ice cubes to stop cooking. Leave in the ice bath for 5 minutes, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour oil into a deep fryer or a heavy deep pot so there is enough to fully submerge the fries (about 4–5 inches depth). Heat oil to 320°F (160°C). Use a thermometer to maintain temperature.

Blanch fry

Working in batches, add dried potato sticks to the oil without crowding. Fry for 3–4 minutes until soft and pale (not brown). Remove with a slotted spoon and place on a wire rack or paper towels to cool. Repeat with remaining potatoes. Let the blanched fries rest for 10–20 minutes (or refrigerate for up to 2 hours) — this step creates a fluffy interior.

Increase heat

Raise the oil temperature to 375–390°F (190–200°C) for the final fry. Ensure it's at the higher temperature before adding fries.

Toss with cornstarch and seasoning

While oil heats, place blanched, cooled fries in a large bowl. Sprinkle cornstarch (2 tsp), black pepper (1 tsp) and garlic powder (1 tsp) evenly over the fries. Toss gently so cornstarch lightly coats each stick — this helps form a crisp exterior.

Final fry

Fry the seasoned fries in batches at 375–390°F for 2–4 minutes or until golden brown and crisp. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season and serve

While still hot, sprinkle fries with finishing salt to taste (about 1 tsp). Garnish with chopped parsley if using. Serve immediately with ketchup, aioli, or preferred dipping sauce.

Allow oil to cool completely before straining and storing or disposing. Wipe surfaces and wash utensils used for raw potatoes. Be careful handling hot oil and maintain a stable thermometer reading during frying.