Greatest Chips (French Fries) on Earth

"I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile."
photo by Pneuma photo by Pneuma
photo by Pneuma
photo by MeliBug photo by MeliBug
photo by AZPARZYCH photo by AZPARZYCH
photo by alligirl photo by alligirl
photo by Chef on the coast photo by Chef on the coast
Ready In:
1hr 25mins


  • 1 kg potato
  • oil (for deep frying)


  • Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
  • I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
  • Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
  • Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
  • Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
  • Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.

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  1. These are awesome! I had trouble getting french fries to taste good...couldnt figure it out but they always came out hard or mushy..this is a great recipe and THE ONLY way i will make fries again.Thanks PeterJ
  2. These were so crispy on the outside and fluffy on the inside! Now I know how to make french fries the way I like them! We had these with recipe #390789 for a yummy dinner tonight. Thanks so much for sharing! I recipenapped your recipe for the November 2009 Aussie/NZ recipe swap. :)
  3. These fries are really good; a little time consuming, but well worth it! Made as is and they came out perfect; tender inside and nice and crispy on the outside. I seasoned with a lot of kosher salt. Made for AUS/NZ Recipe Swap #47.
  4. I have had this recipe saved forever - very intrigued by that 'Greatest Chips on Earth' title. These fries are pretty dang good! I did use my deep fryer (vegetable oil) with a thermometer. It is troublesome, but, they are worth it! Tender on the inside and crispy on the outside, just as promised. I made these for DH's Father's Day dinner. Needless to say, they were definitely enjoyed. Thanks for sharing, Peter J. Made for ZWT.
  5. These were good fries. Blanching them first was a great idea. Thanks for sharing. :)


<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=> <br /><img src= alt= /></a></p>
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