Dishbeginnerdraft

Chips (French fries)

Also searched as: chips, fries, French fries, frites

In short: Crisp chips come from two baths: first cook, then dry and brown.

Picture it

First primer, then varnish.

The decisive moments

1
Cut and soak in cold water
Rinses off the loose starch film that sticks and browns too early.
Soaking potatoes in cold water
2
Dry very well
Water on the surface costs heat and spits.
Evaporation
3
Pre-fry pale at about 160 °C and let cool
The inside cooks and a thin skin forms.
Starch gelatinisation
4
Fry at about 190 °C until golden brown
The skin dries out quickly and turns crisp.
Double frying

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