If you want perfect chips, the secret lies in the frying, either in a frying pan or fryer. You should cut the potatoes more or less symmetrically and then submerge them completely in olive oil. Fry them first over at a medium heat to ensure the potato cooks inside and takes on a smooth, creamy texture. Next, take the potatoes out of the oil and turn up the heat. Once the oil is very hot, a final frying will give them a golden finish and crunchy outside.
Double frying: the secret to great chips
23 June 2017