- 4:20 Prep
- 0:49 Cook
- 4 Servings
- Capable cooks
There’s no need to go out for a fancy side – dress up this humble spud and make a restaurant-quality meal!
Ingredients
- 1.2kg pontiac potatoes, peeled
- 1 litre peanut oil or vegetable oil
- Sea salt, to serve
Method
- Step 1Cut potatoes into 2cm-thick slices. Cut each slice into 2cm-thick chips. Place potato in a large colander. Rinse under cold running water for 2 minutes to remove excess starch.
- Step 2Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until just tender. Transfer to a tray. Refrigerate for 2 hours or until cold.
- Step 3Heat oil in a saucepan or deep-fryer (if using a deep-fryer, heat oil to 130°C). Cook potato, in 3 batches, for 5 minutes or until potato looks dry but not coloured. Drain on paper towel. Cool. Refrigerate for 2 hours or until cold.
- Step 4Reheat oil to 180°C. Cook potato, in 3 batches, for 8 minutes or until golden. Drain on paper towel. Serve with sea salt.
- Vegan
- Vegetarian
Nutrition
1421 kj
Energy
17.3g
Fat Total
3.1g
Saturated Fat
4.4g
Fibre
6.6g
Protein
251mg
Sodium
36.5g
Carbs (total)
All nutrition values are per serve
Notes
Chef’s tips: Triple-cooked chips: Triple cooking and refrigeration ensures crispy, golden chips that are light and fluffy inside.
For evenly shaped chips, cut potatoes into 2cm-thick slices. Cut each slice into 2cm-thick chips.
- Author: Emma Braz
- Image credit: Steve Brown
- Publication: Super Food Ideas
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