serves
6
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 1 kg extra-large Russet potatoes
- Grapeseed oil, for deep - frying
- Salt
Chilling/freezing time: 2 hours
Instructions
- Peel the potatoes and cut into 2 cm x 6 cm chips. Fill a large saucepan with cold water, add the potatoes and bring to a simmer over medium heat. Cook for about 20-30 minutes or until tender and almost falling apart.
- Carefully remove the chips from the water and place in single layer on a wire rack over a tray. Place in the freezer for 1 hour.
- Heat the oil in a deep-fryer or a deep saucepan to 130˚C. Fry the chips in small batches for about 5 minutes or until a light crust forms. Remove from the oil and drain on a wire rack. Return to the freezer for another hour.
- Re-heat the oil in the deep fryer or saucepan to 180˚C and fry the chips for about 7 minutes or until golden and crisp. Drain on paper towel and season with salt.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
