Hand-cut Chips (fries) Recipe
Make Hand-cut Chips (fries) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main ingredients
Method
Preparation
- 1
Prepare potatoes
Rinse and scrub 4 russet potatoes. Peel if desired, then cut into batons about 1/2 inch (1.25 cm) thick.
- 2
- 3
Dry and coat with starch
Drain potatoes and pat completely dry with a clean kitchen towel. In a large bowl, sprinkle 2 tablespoons of cornstarch and toss to evenly coat the sticks.
- 4
Season the sticks
Add 1 teaspoon fine sea salt, 0.5 teaspoon ground black pepper, 1 teaspoon smoked paprika, and 0.5 teaspoon garlic powder. Toss until the sticks are evenly seasoned.
Frying
- 5
Heat oil
Pour peanut oil into a large heavy pot or Dutch oven to a depth of about 2 inches. Heat the oil to 325°F (165°C) on a thermometer.
- 6
First fry batch
Working in batches, fry the potatoes for 4-5 minutes until pale and just tender. Do not brown. Remove with a slotted spoon and drain on paper towels.
- 7
Raise heat for final fry
Carefully increase the oil temperature to 375°F (190°C) and bring the oil back up to temperature.
- 8
Second fry batch
Fry the potatoes again in batches for 2-3 minutes or until deep golden and crisp. Turn as needed for even browning.
- 9
Drain and season
Remove fries from oil, drain on fresh paper towels, and sprinkle with additional salt to taste if desired.
Serve
- 10
Transfer hot hand-cut chips to a serving dish. Serve immediately with your favorite dips such as ketchup, aioli, or curry powder dust.