Help me make tasty french fry type chips....

[lucysmam]

I have either a deep fat fryer or oven available.....

Need instructions! Mine are always a bit limp

Cut them, blot them very dry and fry first at a lower temp until they float.

Take them out and let them cool a bit and crank the fryer up to 190 or so.

Fry again.

Take out and shake with salt and pepper and finely grated parmesan.

I wish I had a deep fat fryer...

For real French style, use olive oil.

brilliant ty, I will follow those instructions to the letter

(I don't often use the fryer, seems to sit for weeks untouched sometimes)

kato what lower temp would you recommend?

130 degrees. Should take about ten minutes or so, but floating and a little bit darker as a proper guide.

Also, once cut, rinse under cold water to remove starch and then dry dry dry. The longer and colder you can leave this this stage the better.

Source: my Dad. His chips are legend! He's fallen out with the veg man in his village for the poor quality of potato! Kerr's Pink, Golden Wonder or Maris Piper his weapon of choice!

Sorry, the longer you can leave between the first and second fry the better!

My Dad used to shout 'That's the chips ready for dunking! - somebody go tell him'

Then we'd reply, Duncan's getting none of MINE!

So if they were to go with steak tomorrow.....cook until floating.....take out & leave for a while, then crack on with tea?

Yup! I'll be round about six?

Please do tell your family 'They're ready for Dunkin'

your dad sounds good craic!

between fry 1 and fry 2 do you leave them to go cold?

Ideally yes, but not a drama if not, tepid still okay. But we'd know the difference between the length of time they sat 'ready for dunkin'

thanks kato that is great- I think French fry chips will be a once a month treat- they take a while to make! longer than my other lazy style chips.

I will let you know how mine turn out- i'm doing them now

I'm excited for you all! My wee Dad gets back from San Francisco today... when do you reckon he'll be ready to receive me for chips? (and to give me all my US goodies... Cheetos, Jolly Ranchers, Peanut butter Oreos...)

Brilliant Kato thanks ever so much!

Hope your homemade ones turn out well. I can do fat chips but not so much success with skinny ones. Now we just buy the frozen McCain 'French Fries' but have worked out how to make them extra yummy: when the stated cooking time is up, take the tray of fries out of the oven, turn them all over, grind some sea salt over them and put them back in the oven for another 10 minutes. Maybe not as heavenly as homemade ones but they are really crispy and very moreish - especially with steak or homemade burgers!

what time does he get home today kato? if it's at 10pm tonight you might want to give him a day or two

mine still aren't floating (I put them in before I last posted) what have I done wrong? temp is 130.

take one out, is it soft?

Is this first ever live chip thread?

like butter! broke in two when I tried to left it out with a fork!

Get them out. let them cool.

out and cooling on the windowsill

Is the fryer cranked up to 190 now?

Not long now, at the next stage just look for colour, they'll start floating for sure!

I'm going to dinner at MIL's tonight... captain birdseye extravaganza

i promise I'm not going to pinch them of the windowsill..