Heston Blumenthal's Chips (French Fries)
- Ready In:
- 1hr 30mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
directions
- 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.
- Even before you've finished the cutting, put a large pot of water on to boil.
- 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.
- 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.
- Cool in the fridge.
- 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.
- When completely cooled, fry them for the final time, until golden brown, in oil measuring 375 deg F (190 deg C).
- Drain and season when serving.
- *** 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.
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Reviews
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You haven't followed Heston's recipe here. Close but no cigar. You should run water on the chips at the beginning,the idea to remove some of the starch; not just put them in a bowl of water. Also, the blanching/cooking in water/first stage the water should be lightly salted. You see the video with Heston on YouTube if you want to get it exactly right.
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I made these at the weekend and they were utterly luxurious and unlike any other chip I've ever had - shatteringly crisp outside, soft and creamy inside like mash. I cooled them in the freezer for 30 minutes in between each step. The recipe isn't difficult, just time consuming. They can also be cooked twice and stored in the fridge until required and cooked the third time just before serving.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).