Chips/fries Recipe
Crispy, golden sticks of potato.
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Ingredients
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Potato Preparation
Frying
Method
Potato Preparation
- 1
Wash and Peel the Potatoes
Thoroughly wash the Russet potatoes under running water. Use a vegetable peeler to remove the skin if desired, or leave the skin on for a rustic feel.
- 2
Cut the Potatoes
Slice the potatoes into even sticks, about 1/4 inch thick. Ensure they are uniform to ensure even cooking.
- 3
Soak the Potatoes
Place the cut potato sticks in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and will yield crispier fries.
- 4
Drain and Dry
After soaking, drain the potatoes and pat them dry with paper towels to remove moisture, which can cause splattering during frying.
- 5
Season the Potatoes
In a large bowl, toss the dried potato sticks with olive oil, salt, and pepper until evenly coated.
Frying
- 6
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
- 7
Fry the Potatoes
Carefully add the potato sticks to the hot oil in batches, ensuring not to overcrowd the pot. Fry them for about 5-7 minutes or until they are golden brown and crispy.
- 8
Remove and Drain
Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil.
- 9
Serve
Serve the fries hot. Optionally, you can sprinkle additional salt or serve with your favorite dipping sauces.
