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Ingredients
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Potatoes & frying
Blanching & par-boil liquid
Finishing (optional)
Method
Preparation
Set up equipment
Place a large heavy-bottomed saucepan or pot on the stove. Fit a kitchen thermometer if you have one. Prepare a tray lined with a clean tea towel or paper towels to dry the chips after the first blanch.
First cook — par-boil
Par-boil
Put the cut potatoes into the pot and cover with the 2 liters of cold water. Add 1 tablespoon white vinegar and 1 teaspoon sea salt. Bring to a gentle simmer over medium-high heat, then reduce to maintain a low simmer. Cook for 6–8 minutes until the potatoes are just tender at the edges but still hold their shape (a skewer should encounter slight resistance). Do not boil vigorously or let them fall apart.
Drain and steam-dry
Drain the potatoes in a colander and shake gently to roughen the outsides slightly (this helps create a crisp crust later). Return to the dry pot off the heat, cover, and let sit for 2–3 minutes to allow surface moisture to evaporate. Spread the chips in a single layer on the lined tray and let cool to room temperature, about 20–30 minutes. At this point you can refrigerate for up to 24 hours to further dry and allow starch to crystallize — this improves crunch, optional.
Second cook — low-temperature fry (blanch-fry)
Heat oil
Pour the vegetable oil into a deep, heavy-bottomed saucepan or deep fryer to a depth of about 6–8 cm (3 inches). Heat oil to 135°C (275°F). If you don't have a thermometer, heat oil over medium until a piece of bread browns slowly and consistently.
First fry
Working in small batches (do not overcrowd), gently lower the cooled chips into the oil using a slotted spoon or spider. Fry for 6–7 minutes until the exterior firms and a pale golden crust begins to form, but they should not brown deeply. Remove chips with a slotted spoon and drain on a wire rack or paper towels. Let the chips cool for 10–15 minutes. You can chill briefly to make the next step easier, but it's not required.
Third cook — high-temperature fry (finish)
Reheat oil
Increase the oil temperature to 190–200°C (375–390°F). Allow it to come to temperature between batches so the oil recovers quickly when frying.
Final fry
Return the par-fried chips to the hot oil in small batches and fry for 2–4 minutes, turning occasionally, until they are deep golden-brown and crisp all over. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain briefly.
Season and serve
While still hot, sprinkle the chips with the extra 1/2 teaspoon sea salt (or to taste), 1/4 teaspoon ground black pepper, and optional chopped parsley. Serve immediately for best texture and flavor.