Home made chips..

robgilmo

Do you boil the spuds first?

Flanging_Fred

I made homemade chips for the first time in years last week. Didn’t boil the potatoes first and they came out great. I double fried them though to make them extra crispy.

fastonebaz

No just whack em in the deep fat fryer for 6mins ish

munckee

I air fry mine so not sure if that makes a difference but I find them better if parboiled first

djspecialist

I make mine like this: https://www.reddit.com/r/interestingasfuck/comments/1cfsq5p/how_to_make_a_cpu_a_speedrun/

I find it's the acid etching followed by heteroepitaxy which results in the lovely golden colour and crispy edges that we all crave.

toescantalk

Yes. Pre-heat tablespoon or so of oil in a baking tray at around 200. Parboil 4 minutes, bash them a bit in the colander to get a crispier coating, season and cook at 200 for 30-35 mins. Lovely.

mgaw

robgilmo said:

Do you boil the spuds first?

You can blanche them in water if you want Heston Blumenthal has a pretty exhaustive method worth looking up

Emp_Fab

Yes.  I parboil them in salted water then leave then to cool and dry off a bit in a colander, then deep fry at 130C until they start to brown, take them out, increase the oil temp to about 160 then pop them back in until they're nicely browned.  If I need to hold them back until the rest of the meal is ready, I'll take them out just before they're fully browned and finish them off later for 1 min when I'm ready to plate up.

thecolourbox

You can microwave them with some one cal spray for about 8 minutes also, instead of parboiling

PolarityMan

depends how fancy im feeling

Reverend

Deep fried? No. Oven backed? Yes, although nit essential

notanon

I prefer sauté + garlic+ thyme or rosemary. A nice 2 min vid from Gordon

pt22

Brine the potatoes first! This is for fries but should work on thicker chips. 

Source: Joshua Weissman YouTube channel 

Brined Fries

Serves 2 people

• 2 large russet potatoes

• 35g kosher salt

• 750g water

• 1 clove garlic, lightly crushed

• ¼ teaspoon (1g) brown mustard seed

• ½ teaspoon (2g) black peppercorn

1. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible.

2. In a quart sized mason jar, add water and salt. Whisk until the salt is fully dissolved. Add garlic, mustard seed, and peppercorn, followed by the cut potatoes, ensuring they’re fully submerged in the brine.  Place a lid onto the jar, making sure air can escape, and let sit at room temperature for 3-5 days. If for some reason this causes the jar to overflow you may need to switch to a larger container and add additional brine to cover. To do that simply make a second batch of brine and continue adding until the potato is submerged.

3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C).  While the oil is heating, drain the potatoes from the brine and pat dry using a paper towel. 

4. Fry the potatoes for 1-2 minutes, or until the fries turn pale in color and matte on the exterior.  Transfer to a paper towel lined baking tray and pat dry of excess oil. Bring oil to 350°F (176°C) over medium high heat. 

5. Fry potatoes once more for 2-3 minutes, or until the fries are a deep golden color and crispy. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 

swiller

mcain home chips or french fries in a decent air fryer. Shake half way through.
Too many issues with cutting your own and deep frying. Potato type, starch content, oil, whether they are soaked first, need drying etc etc.
On rare occasion i do, par boil, drain, fridge to dry and cool, then fry..
Or, cold oil chips are great /easiest from raw, washed first, dried with tea towel. Into a pan of cold oil, on with the heat. Cook until they float. 

mudslide73

Can't believe we've got this far without anyone mentioning air fryers.. or have I been  whooshed?! 

mudslide73

mudslide73 said:

Can't believe we've got this far without anyone mentioning air fryers.. or have I been  whooshed?! 

Edit, I have!

Emp_Fab

pt22 said:

Brine the potatoes first! This is for fries but should work on thicker chips.

<snip>.....Place a lid onto the jar, making sure air can escape, and let sit at room temperature for 3-5 days.

3-5 DAYS ??? I'm not waiting the best part of a fecking WEEK to make chips !!!  

Timcito

I always make the chips myself when we have them. I first cut the potatoes into chip size, I boil them for 4 minutes, and then roll them around on a piece of foil with olive oil on it. When the chips are coated, I put them in the oven and then under the grill until they are done. 

PolarityMan

pt22 said:

Brine the potatoes first! This is for fries but should work on thicker chips. 

Source: Joshua Weissman YouTube channel 

Brined Fries

Serves 2 people

• 2 large russet potatoes

• 35g kosher salt

• 750g water

• 1 clove garlic, lightly crushed

• ¼ teaspoon (1g) brown mustard seed

• ½ teaspoon (2g) black peppercorn

1. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible.

2. In a quart sized mason jar, add water and salt. Whisk until the salt is fully dissolved. Add garlic, mustard seed, and peppercorn, followed by the cut potatoes, ensuring they’re fully submerged in the brine.  Place a lid onto the jar, making sure air can escape, and let sit at room temperature for 3-5 days. If for some reason this causes the jar to overflow you may need to switch to a larger container and add additional brine to cover. To do that simply make a second batch of brine and continue adding until the potato is submerged.

3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C).  While the oil is heating, drain the potatoes from the brine and pat dry using a paper towel. 

4. Fry the potatoes for 1-2 minutes, or until the fries turn pale in color and matte on the exterior.  Transfer to a paper towel lined baking tray and pat dry of excess oil. Bring oil to 350°F (176°C) over medium high heat. 

5. Fry potatoes once more for 2-3 minutes, or until the fries are a deep golden color and crispy. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 

This is great, starts off strong with requiring kosher salt, then you dry the chips just to immediately put them in a jar of water. Then 3-5 days of soaking! Then I guess the cooking instructions are fairly reasonable and I was nearly thinking this recipe was a bit pedestrian when it transpires that the chips are removed by specially trained spiders (presumably using tiny heatproof gloves).

Snap

What seems to work for me is spuds chipped and soaked in water for about 30 mins, shorter is OK if pushed. Then a tables spoonful of oil in airfryer, not overloaded with chips, and done for 22 mins at 200 deg C, shaken often. Had some last night.

manicguitarist

Yes.
Parboil them.
Then 3 or 4 mins at 140C, take out and let cool.
Then 3 or 4 mins at max temperature.

Also, use beef dripping for frying in.