Homemade French Chips with Five Dipping Sauces

Ingredients for Homemade French Chips with Five Dipping Sauces

• 1.4kg russet (baking) potatoes (5 or 6)

• 950 to 1450ml vegetable oil for deep-frying

• Salz

• Accompaniments:

• soured cream and Onion Dip , Saffron Mayonnaise , Ginger-Sesame Sauce , Roasted Red Pepper-Walnut Dip , and/or Chipotle-Tomatillo Sauce

• A 5- to 6-quart pot

• a deep-fat thermometer

How to make Homemade French Chips with Five Dipping Sauces

Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.

Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.

While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 149°C.

When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 149°C as possible and return oil to 149°C between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.

Reheat oil over medium-high heat until thermometer registers 191°C. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 191°C as possible, until deep golden, 3 to 4 minutes. (Return oil to 191°C between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.