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Ingredients
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Potatoes & Prep
Seasoning & Finish
Frying Oil
Method
Potatoes & Prep
Select and scrub
Choose 4 large russet potatoes (about 250–300 g / 9–11 oz each). Rinse under cold water and scrub well to remove dirt. Do not peel if you want rustic chips; peel only if desired.
Rinse and soak
Place cut potatoes in a large bowl and cover with cold water (approximately 1.6 L). Swirl and drain the first rinse to remove surface starch, then refill with fresh cold water and add ice cubes. Soak for at least 30 minutes, preferably 1–2 hours. This removes excess starch and helps achieve fluffy interior and crisp exterior.
Drain and dry
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture on the surface will cause oil to spit and prevent proper crisping.
Frying (Two-stage method)
Heat oil for first fry (blanching)
Pour oil into a heavy-bottomed deep pot or deep fryer. Heat to 150°C (300°F). Use a thermometer to monitor temperature. You need enough oil to fully submerge the chips (about 1.5 L in a medium pot).
First fry — cook through
Working in small batches (so you don’t drop the oil temperature drastically), add dried chips to the oil and fry for 5–7 minutes, or until the exterior is set and the interior is cooked but not browned. The chips should be pale and slightly tender. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them cool for 10–15 minutes.
Increase oil temperature for crisping
Raise the oil temperature to 190–195°C (375–385°F). Allow the oil to come to temperature between batches so the chips crisp quickly in the second fry.
Second fry — crisp and color
Return the blanched chips to the hot oil in small batches and fry for 2–4 minutes, or until golden brown and crisp on the outside. Watch carefully to avoid over-browning. Remove to a wire rack or paper towels to drain briefly.
Seasoning & Finish
Season while hot
While the chips are still hot and oily, sprinkle with the fine sea salt to taste (start with 2 tsp across the whole batch). Add ground black pepper if desired, then toss gently to coat. For a finishing crunch and presentation, sprinkle a little coarse sea salt or flaked salt.