Chunky chips by Adam Smith
Chef Adam Smith of Michelin-starred Woven shares how to make perfect chunky chips: crisp on the outside, fluffy on the inside
Ingredients
- Agria potatoes: 1.5kg. large
- Salt: 30g
Instructions
- 1
Wash and peel the potatoes.
- 2
Cut the potatoes into large chips roughly around 2cm in height and width,and about 10cm long.
- 3
Place a single layer on the bottom of a heavy-bottomed pan and cover in water to around 8cm above the top of the potatoes.
- 4
Add the salt and put on a medium heat. Bring to a simmer.
- 5
Simmer for 4 minutes before draining into a colander.
- 6
Allow to steam for around 5 minutes before shaking the colander to fluff up the edges.
- 7
Lay the chips on a flat tray in a single layer and leave in the fridge for 12 hours.
- 8
Heat clean oil in a deep fat fryer to 120°C and blanch the air-dried chips for around 8 minutes until soft at the core.
- 9
Season to taste with salt and malt vinegar.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk