Wavy Potato Recipe
Crunchy wavy chips with an extra satisfying texture and light saltiness.
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Ingredients
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Potatoes & Preparation
Seasoning & Frying
Method
Potatoes & Preparation
- 1
- 2
Rinse and soak
Place the potato slices in a large bowl and cover with cold water. Swirl them with your hands to remove surface starch, then drain. Refill with fresh cold water and soak for 20–30 minutes (or up to 2 hours refrigerated) to leach more starch for crispier chips.
- 3
Dry thoroughly
Drain the slices and spread them on clean kitchen towels or paper towels. Pat dry thoroughly—moisture will cause oil splatter and soggy chips. If you used extra cold soak, transfer slices to an ice water bath briefly, then dry completely.
Seasoning & Frying
- 4
Heat oil
Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge slices). Heat oil to 160°C (320°F) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently.
- 5
Optional light dusting
If using cornstarch for extra crispness, toss the dried potato slices lightly with 1 tablespoon cornstarch in a large bowl to coat very evenly, then shake off any excess. This step is optional but gives a slightly drier surface and crisper result.
- 6
First fry (blanch)
Working in batches (do not overcrowd), gently lower potato slices into the 160°C oil using a slotted spoon or spider. Fry until they are just cooked through and pale gold at the edges, about 3–4 minutes. They should be limp but not browned. Remove and drain on a wire rack or paper towels.
- 7
Increase oil temperature
Raise the oil temperature to 190–195°C (375–385°F) for the final crisping. Allow the oil to come back up to temperature between batches.
- 8
Second fry (crisp)
Return the par‑fried potato slices to the hot oil in small batches. Fry until they become golden and crunchy, about 1–2 minutes. Stir gently to keep slices separated so they crisp evenly. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 9
Season while hot
While chips are still hot and slightly oiled, season immediately with fine sea salt (about 1.5 teaspoons total) and a light sprinkle of black pepper if desired. Toss lightly to distribute seasoning evenly. Taste one and adjust salt as needed.
- 10
Cool and serve or store
Let chips cool completely on a wire rack to maintain crispness. Serve immediately for best texture. To store, cool fully then place in an airtight container; they will keep crisp for 1–2 days.