Twice Fried Chips with Rosemary Salt
I stand by my claim that the best chips are fried, even if I’m not a fan of deep-frying. My Tefal Oleoclean fryer makes it easier, with its lid and oil-filtering system. Twice-frying is essential: the first fry cooks the chips, and the second crisps them up. You can do the first fry ahead of time, so it’s not a kitchen nightmare. Just be careful with the oil—and with fighting over the last chip, because these are seriously yummy.
Serves 2 (or 1 greedy guts)
Hands-on Time 15 minutes (plus resting)
Cooking Time 11 minutes
Ingredients
4 large potatoes
3 sprigs rosemary
1 tbsp sea salt flakes
Vegetable or sunflower oil (for frying)
Equipment
Vegetable peeler (optional)
Sharp knife
Bowl
Pestle and mortar or coffee grinder
Tea towel
Deep fat fryer
Baking sheet lined with kitchen paper
Method
1. Prepare the potatoes
Peel the potatoes (optional).
Cut the potatoes into 3–4 lengthwise discs, about 2cm thick. Slice the discs into 2cm-wide chips.
Soak the chips in a bowl of cold water for at least 30 minutes.
2. Make the rosemary salt
Strip the rosemary leaves from the sprigs.
In a pestle and mortar or coffee grinder, grind the rosemary and sea salt flakes into a fine dust. Set aside.
3. Fry the chips (first fry)
Drain the potatoes and pat them dry with a tea towel.
Preheat the oil in a deep fat fryer to 160°C/320°F.
Fry the chips in batches for 7 minutes, gently shaking the basket to prevent sticking.
Remove the chips and drain on kitchen paper. They should be lightly golden with a slight skin.
4. Fry the chips (second fry)
Increase the oil temperature to 190°C/375°F.
Fry the chips again for 2–4 minutes, or until golden and crispy to your preference.
Drain on kitchen paper.
5. Season and serve
Toss the hot chips in a bowl with the rosemary salt until evenly coated.
Serve immediately.
Enjoy!
