Twice Cooked Chips James Martin Recipes

THE BEST CHIPS YOU HAVE EVER TASTED

Steps:

• Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
• Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
• Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
• When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
• Tip into a serving dish and sprinkle with salt and vinegar to serve.

TWICE COOKED CHIPS

Steps:

• Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water & Pat dry with kitchen paper.
• Heat the oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil & fry for 10 minutes or until cooked but not browned.
• Carefully remove the chips from the pan, set aside to drain on kitchen paper.
• Raise the oil temperature to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown.
• Remove from the fryer and drain. Serve sprinkled with sea salt and vinegar.

THE BEST TWICE-COOKED CHIPS

Steps:

• Gather the ingredients.
• Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
• Place the chips in a colander and rinse under cold running water until the water runs clear.
• Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
• Drain the potatoes in a colander.
• Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
• Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips-about 2 handfuls-into the hot oil using a slotted metal utensil or deep-fry basket. Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
• Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
• Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
• Drain and season with salt. Serve immediately and enjoy.

RIB-EYE STEAKS WITH CHILLI BUTTER & HOMEMADE CHIPS

Steps:

• For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
• Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
• Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.