1. Cut the potatoes into chips/french fries about 1/2 inch thick, and when finished, put them in a bowl of cold water for 10 minutes. 2. Even before you've finished the cutting, put a large pot of water on to boil. 3. Add the potato chips (no salt) and bring to the boil again, simmering until just, just cooked through. You'll have to test - you don't want them falling apart. 4. With a slotted spoon, lift them out (tap spoon to shake off water) and put the chips on a rack or grid on a baking tray or flat-bottomed oven dish which will fit into your fridge. They're supposed to dry off, not lie in some leftover water. 5. Cool in the fridge. 6. Heat the oil to 250 deg.F (130 deg C), and plunge in the COLD chips. Fry, but don't let them colour. Drain and cool again in the fridge. 7. When completely cooled, fry them for the final time, until golden brown, in oil measuring 375 deg F (190 deg C). 8. Drain and season when serving. 9. *** Heston, being very scientific, first tested various types of potatoes. The one he prefers is not easily available, so he suggested Maris Piper in Britain. It seems it should be the kind of potato which tends to "flake" when cooked, as they make the crispiest french fries and roast potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
