Greatest Chips (French Fries) on Earth

INGREDIENTS

1 kg potato

oil (for deep frying)

DIRECTIONS

Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).

I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.

Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.

Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).

Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).

Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.

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