📝 About This Recipe
Elevate the humble potato to a culinary masterpiece with this scientifically-backed method that produces a glass-like crunchy exterior and a fluffy, cloud-like center. Originally popularized by legendary chef Heston Blumenthal, this technique relies on moisture removal and starch gelatinization to create the world's most addictive fry. These aren't just chips; they are a masterclass in texture and the definitive accompaniment to any gourmet meal.
🥗 Ingredients
The Potatoes
- 1.5 kg Maris Piper or Russet Potatoes (peeled and sliced into 2cm thick batons)
- 2 tablespoons Sea Salt (for the boiling water)
- 4 liters Cold Water (to cover potatoes)
The Frying Medium
- 2-3 liters Beef Dripping or High-Quality Peanut Oil (enough to fill your deep fryer or heavy pot halfway)
Finishing Touches
- 1 tablespoon Maldon Sea Salt Flakes (for seasoning)
- 2 sprigs Fresh Rosemary (optional, for infused oil)
- 3 pieces Garlic Cloves (smashed, for infused oil)
- 1 piece Lemon Wedge (to brighten the palate)
👨🍳 Instructions
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1
Cut the peeled potatoes into uniform batons, approximately 2cm x 2cm x 6cm. Uniformity is key to ensuring they all cook at the same rate.
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2
Place the cut chips in a large bowl under running cold water for 5 minutes to wash away excess surface starch until the water runs crystal clear.
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3
Put the chips into a large pot and cover with fresh cold water and the 2 tablespoons of sea salt. Bring to a gentle simmer over medium heat.
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4
Simmer the chips until they are almost falling apart. This usually takes 20-25 minutes. You want to see small cracks forming on the surface; this creates the surface area for maximum crunch.
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5
Carefully lift the chips out using a slotted spoon or spider skimmer and place them on a cooling rack. Be very gentle as they will be fragile.
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6
Place the cooling rack in the freezer for at least 60 minutes. This 'dry-freezing' step is crucial as it removes moisture from the surface of the potato.
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7
Heat your oil or beef dripping in a deep-fat fryer or heavy-bottomed Dutch oven to exactly 130°C (265°F).
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8
Fry the dry, cold chips in small batches for about 5-8 minutes. They should develop a slight skin but should not take on any golden color yet.
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9
Remove the chips and drain them on paper towels. Return them to the cooling rack and place them back in the freezer for another 60 minutes to further dehydrate.
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10
When ready to serve, increase the oil temperature to 180°C (350°F). If using garlic or rosemary, drop them into the oil for 30 seconds then remove to infuse the fat.
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11
Fry the chips for a final time for 7-10 minutes, or until they are a deep, lustrous golden brown and incredibly crisp.
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12
Drain quickly on paper towels and immediately toss in a warm bowl with Maldon sea salt flakes while the oil is still wet on the surface.
💡 Chef's Tips
Choose high-starch potatoes like Russets or Maris Pipers; waxy potatoes will never achieve the desired fluffiness. Don't skip the freezer stages; the cold, dry air of the freezer is what creates the distinct 'glass-like' crunch. Use a thermometer to monitor oil temperature closely; if it drops too low, the chips will become greasy rather than crisp. If you don't have beef dripping, peanut oil is the best substitute due to its high smoke point and neutral flavor. Avoid overcrowding the fryer; cooking in small batches ensures the temperature remains stable for even browning.
🍽️ Serving Suggestions
Serve alongside a 28-day dry-aged Ribeye steak and a dollop of Béarnaise sauce. Pair with classic English mushy peas and a wedge of charred lemon for the ultimate Fish and Chips experience. Serve as a standalone snack with a truffle-infused aioli or a spicy chipotle mayo. Accompany with a cold, crisp Pale Ale or a glass of dry Champagne to cut through the richness. Top with freshly grated Parmesan cheese and a drizzle of truffle oil for a decadent side dish.