Most people fall into either the french fry category (thin and crispy) or the chip category (thick and potatoey). We happen to love both of them. We are equal opportunists when it comes to golden, delicious deep-fried potatoes. Thin, thick, crunchy, crispy, We love it all. What I don’t like is deep-frying the potatoes. We don’t have anything against the deep-frying part, We are just impatient when it comes to getting deep-fried into our belly. Most french fry or chip recipes take a solid chunk of time and I’m sorry to say that this recipe does too. But trust me — taking the time to triple fry your chips is worth it.
- 3-4 Maris Piper potatoes
- 6 cups of beef drippings
- salt to taste
1. Peel the Maris piper potatoes and cut into evenly sized wedges. Place in a large bowl under cold running water to rinse off the starch.
2. Drain and place the wedges in a pot of cold water. Bring to a boil over high heat and then lower and simmer gently for 6-7 minutes. The wedges should be almost cooked, but not yet soft.
3. Drain the potatoes and place in a large roasting tin. Air dry for five minutes and then shake the tin to rough up the edges, which allows for an extra surface for extra crispiness. Cool and chill in the refrigerator until your beef fat has heated up.
4. Heat up the beef fat in a large pot over medium heat until the fat is 265°F. Fry the chips in batches for 4-5 minutes. They will be pale golden. Remove the chips from the fat, drain and place on paper towels. Cool and place in the fridge if you aren’t planning on eating your chips right away.
5. When you’re ready to eat your chips, heat the beef fat up to 375°F and fry for another 4-5 minute. Remove the chips from the fat and drain. They should be a deeper brown and quite crispy. At this point, you can enjoy your chips sprinkled with salt to taste, or if you’re a crunch fiend like me, fry them again for another 2 minutes until they’re deeply golden brown and incredibly crunchy. Enjoy hot.