How to fry chips at home

How to fry chips at home

Introducing the go-to guide on how to fry chips. We show you how to achieve the right amount softness, crunch and taste.

Chips (or fries) are probably one of the most popular side-dishes in the world, and are the perfect accomplice to main meals but also stand-alone as a great snack next to the condiment of your choice.

Knowing how to fry chips at home the right way will make a massive improvement to your next attempt, read on to spy our hot tips for gaining that delicious crispy/fluffy combo!

Choose your spud!

The type of potato you use is incredibly important to the cooking process. Roosters or Maris Pipers are ones you can’t really go wrong with when it comes to chips – they naturally create that fluffy texture and crispy skin when fried. If you enjoy your chips best when fat and chunky, then make sure the potatoes are too!

Which oil should you use?

Different oils retain their own unique taste which sees this part of the process coming down to personal preference. The ‘healthier’ options include sunflower and sunseed oils which have polyunsaturated fats as opposed to the saturated kind, but if you’re more focused on flavour then rendered beef fat or lard (which you’ll find at your local butcher) will give you a much richer taste.

When frying

Heat up your oil to about 160°C in the pan and test the temperature by placing a piece of bread in the middle – if it crisps and browns after a minute then you’re ready to proceed. With larger chips remove the outer starch by rinsing and patting down (note: this is very important). Gently lower the chips in and keep a close watch until they are a golden brown before setting aside. When cooking up a large batch, make sure you focus on doing half at a time without letting the oil cool too much. If you’re a fan of the crunch then you can dip them back in for a second time by spinning the heat up to 190°C!         

Safety first

You need to be careful when cooking this dish - chip pan fires make up a large number of kitchen fires. To avoid this don’t leave the pans unattended, pouring more than a third of oil into the pan and give your full attention at all times. Visit the official advice from The Fire Service for more information.

Season it up!

Again this comes down to personal preference as seasoning can completely change the final result. Simple additions such as black pepper, sea salt, rosemary or garlic can really make a different and if you get your kicks from spice then add some chilli flakes. The combinations are limitless!

Whether they are served up with sausages or mixed up with cheese and spinach, mashed potatoes are a spud staple that are super versatile and delicious.

Alternatively referred to as the baked potato, this wholesome and fulfilling snack is the go-to for taste, satisfaction and splendour! 

It’s often a simple process but we want you to experience max enjoyment every time – here are some tips for jacket potato perfection.

 

Hitting the perfect spot between fries and roast potatoes, wedges are a great accompanying dish to a main meal but also works on its own as a fulfilling portion of taste and spud satisfaction. The key notes to hit when cooking up wedges is a good standard of softness and crispiness at the same time. Achieve this with the following hints and tips on spud greatness!