Restaurants›The Post Beer & Wine Garden›Chips Recipe

Chips Recipe

Name: The Post Beer & Wine Gardens Chips Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large Russet potatoes; 1000 ml Cold water; 2 tsp Kosher salt; 1 cups Vegetable oil (or peanut/canola); 1 tsp Fine sea salt; 0.5 tsp Freshly ground black pepper; 0.5 tsp Optional: garlic powder; 0.5 tsp Optional: paprika or smoked paprika

Inspired by The Post Beer & Wine Garden

Time1h

Serves4

Make Chips 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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Potatoes & Basic Seasoning

2 large Russet potatoes4 1/4 cup (1000 ml) Cold water2 tsp Kosher salt

For Frying

1 cups Vegetable oil (or peanut/canola)

Finishing Seasoning (optional)

1 tsp Fine sea salt1/2 tsp Freshly ground black pepper1/2 tsp Optional: garlic powder1/2 tsp Optional: paprika or smoked paprika

Method

Prep & Rinse

Peel and cut

Peel the russet potatoes (or leave skin on if preferred). Cut each potato into 1/4-inch thick sticks for classic chips/fries. Aim for uniform size so they cook evenly.

Rinse and soak

Place the cut potato sticks in a large bowl and cover with cold water (about 1000 ml). Swirl them to remove surface starch, then let soak for at least 30 minutes, up to 2 hours in the refrigerator. If short on time, rinse thoroughly under cold running water until water runs mostly clear.

Drain and dry

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — this prevents oil splatter and ensures crispness.

Par-cook (Optional for extra-crisp)

Boil briefly

Bring a pot of water to a gentle boil with 1 tsp kosher salt. Add the dried potato sticks and blanch for 3 minutes. They should be slightly softened but not falling apart. Drain well and dry again. This step helps a fluffy interior with a crisp exterior.

Frying

Heat oil

Pour about 1 cup of vegetable oil into a heavy-bottomed skillet or shallow pot—enough to cover the fries halfway or for shallow-frying. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of potato; it should sizzle and bubble steadily.

First fry (if doing double-fry)

Working in batches to avoid crowding, add a portion of the potatoes and fry for 3–4 minutes until pale golden and tender. Remove with a slotted spoon to a paper-towel-lined tray and let cool for 5 minutes. Repeat with remaining potatoes.

Second fry (for crispiness)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until deep golden and crisp. Remove to a wire rack or paper towels to drain excess oil.

Single shallow-fry alternative

If you prefer a single shallow fry, heat oil to 350–360°F and fry each batch 5–7 minutes until golden and crisp, adjusting time as needed based on thickness.

Season & Serve

While fries are hot, immediately sprinkle with fine sea salt (about 1 tsp distributed across the batch) and freshly ground black pepper. Add optional seasonings (garlic powder, paprika) if desired and toss gently so they coat evenly.

Serve hot with your favorite condiments (ketchup, mayo, aioli, or vinegar). Makes about 3–4 servings as a side.