Proper Double-Fried Chips
The chip-shop secret is double frying in beef fat. Fluffy inside, glassy-crisp outside - exactly as they should be.
Ingredients
- 1 kg potatoes, cut into thick chips
- 1-1.5 L Tallow & Flame beef tallow (enough to submerge)
- Flaky salt
Method
- Rinse the chips in cold water, then dry thoroughly.
- Melt the tallow in a deep, heavy pot and heat to 140°C. Fry the chips in batches for 6-8 minutes until soft but not coloured. Drain.
- Increase the heat to 180°C. Fry the chips again for 3-4 minutes until deep golden and crisp.
- Drain on kitchen paper, salt immediately and serve.
Chef's tip
Never fill the pot more than a third with fat, and lower chips in gently. Safety first with hot fat.