The best way to cook chips (French fries) at home

By Andy Cooks · 60 min

Ingredients

Instructions

1. Peel the potatoes and cut them into chips about 1.5 cm thick, as long as the potatoes allow.
2. Soak the chips in plenty of cold water for 20 minutes, mixing well.
3. Drain the chips and replace the water, making sure they are fully covered.
4. Measure the water. For every litre, add 1 tablespoon of white vinegar and a generous pinch of salt.
5. Cover, set over high heat and bring to a gentle simmer.
6. Cook the chips until completely soft, stirring every 4–5 minutes.
7. Remove the chips onto a tray with a wire rack.
8. Cool them completely with a fan or at room temperature to dry out.
9. Store in the fridge for up to 4 days before frying if needed.
10. Heat the beef tallow and peanut oil in a deep pot to 200°C (390°F).
11. Fry the chips in small batches without overcrowding until golden brown and crispy.
12. Drain on paper towels, season immediately with plenty of salt and serve hot.

Summarized from Andy Cooks's video. Watch it for the details.

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