Double-Fried Chips

Double-Fried Chips

Twice-fried potato slices turn shatteringly crisp outside and fluffy within.

Total 55 min Makes 4 servings Calories 320/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This technique fries potato slices twice at different temperatures, first to cook them through gently and then to shatter the surface into a deep golden crust. The result is a chip with a crunchy exterior and a soft, fluffy interior, best served hot with a sprinkle of salt. Great as a snack or a side for burgers and sandwiches.

Ingredients

  • 4 russet potatoes, peeled
  • 2 quarts vegetable oil, for frying
  • 1 teaspoon fine sea salt, plus more for serving
  • 1 tablespoon white vinegar

Method

  1. Slice the peeled potatoes into 1/4-inch thick rounds or sticks, using a mandoline or sharp knife for even thickness.

  2. Place the cut potatoes in a large bowl of cold water with the vinegar and let soak for 20 minutes to remove excess starch.

  3. Drain the potatoes and pat completely dry with clean kitchen towels.

  4. Pour the oil into a deep pot or Dutch oven to a depth of 3 inches and heat to 300°F over medium heat.

  5. Fry the potatoes in batches at 300°F for 5 minutes, without browning, until just tender but still pale.

  6. Remove the par-fried potatoes with a slotted spoon or spider and spread them on a wire rack set over a baking sheet to cool completely.

  7. Increase the oil temperature to 375°F.

  8. Fry the cooled potatoes a second time, in batches, for 4 to 5 minutes until deep golden brown and crisp.

  9. Transfer the chips to a paper towel-lined tray to drain briefly, then season immediately with salt while hot.

  10. Serve the chips hot and crisp.

Rate this recipe

★ 3.6 (1)

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    Double-Fried Chips

    This technique fries potato slices twice at different temperatures, first to cook them through gently and then to shatter the surface into a deep golden crust. The result is a chip with a crunchy exterior and a soft, fluffy interior, best served hot with a sprinkle of salt. Great as a snack or a side for burgers and sandwiches.

    55 min 4 servings 320 cal

    Ingredients

    • 4 russet potatoes, peeled
    • 2 quarts vegetable oil, for frying
    • 1 teaspoon fine sea salt, plus more for serving
    • 1 tablespoon white vinegar

    Method

    1. 1

      Slice the peeled potatoes into 1/4-inch thick rounds or sticks, using a mandoline or sharp knife for even thickness.

    2. 2

      Place the cut potatoes in a large bowl of cold water with the vinegar and let soak for 20 minutes to remove excess starch.

    3. 3

      Drain the potatoes and pat completely dry with clean kitchen towels.

    4. 4

      Pour the oil into a deep pot or Dutch oven to a depth of 3 inches and heat to 300°F over medium heat.

    5. 5

      Fry the potatoes in batches at 300°F for 5 minutes, without browning, until just tender but still pale.

    6. 6

      Remove the par-fried potatoes with a slotted spoon or spider and spread them on a wire rack set over a baking sheet to cool completely.

    7. 7

      Increase the oil temperature to 375°F.

    8. 8

      Fry the cooled potatoes a second time, in batches, for 4 to 5 minutes until deep golden brown and crisp.

    9. 9

      Transfer the chips to a paper towel-lined tray to drain briefly, then season immediately with salt while hot.

    10. 10

      Serve the chips hot and crisp.