Al Brady
patreon
Chips Beginner To Pro
🕑 Added 2025-05-31 08:00:05 +0000 UTCOven-Baked Chips
Maris Piper potatoes
Olive oil
Sea salt
Black pepper
Preheat your oven to 190ºC. Wash the potatoes and cut them into chip-sized batons, leaving the skin on for added texture and flavour. Place them in a bowl of clean water to rinse off excess starch and prevent oxidising. Once all are cut, drain and dry thoroughly using a clean tea towel. Transfer to a baking sheet, drizzle with olive oil, season generously with salt and black pepper, and toss to coat. Spread the chips out into a single layer and bake for 30-35 minutes, turning them every 15 minutes to ensure even cooking. When golden and crisp on the outside and fluffy in the centre, remove and serve immediately.
French Fries (Double-Cooked)
Maris Piper potatoes
Neutral oil for deep frying
Sea salt
Cut the potatoes into thin fries, roughly 1-1.5cm thick, and place them into a bowl of cold water. This removes excess starch and prevents discolouration. Leave them to soak for at least 30 minutes, or overnight in the fridge, changing the water if needed. When ready to cook, drain and pat dry thoroughly. Heat oil in a deep fryer or heavy pot to 140ºC and blanch the fries in batches for 7-8 minutes until soft but uncoloured. Drain and let them cool completely. Once cooled, heat the oil to 180ºC and fry again for 4-5 minutes until crisp and golden brown. Drain on paper towel, season with sea salt, and serve hot.
Triple-Cooked Chips
Maris Piper potatoes
Salt
Neutral oil for deep frying
Sea salt
Peel the potatoes and cut them into thick chips. Boil in salted water until soft and just starting to break apart at the edges, about 10-12 minutes. Carefully remove and place on a wire rack to steam dry completely. Once cool, heat oil to 140ºC and fry the chips for 7-8 minutes until lightly golden and just forming a crust. Remove, drain, and cool again completely. For the final cook, heat the oil to 180ºC and fry for 4-5 minutes until deeply golden and crunchy. Drain, season with sea salt, and serve immediately.
Terrine Chips (12-Hour Potato Chips)
Maris Piper potatoes
Clarified butter (or other fat like duck fat or beef tallow)
Salt
Neutral oil for frying
Sea salt
Peel the potatoes and slice them very thinly using a mandolin. Melt the butter gently and clarify it, separating the clear fat from the milk solids. Toss the sliced potatoes in the clarified butter and season with salt. Layer them neatly in a deep loaf tin lined with greaseproof paper until the tin is full. Cover with another piece of greaseproof and bake at 140ºC for 3 hours until fully tender. Remove from the oven and weigh down with another tin and something heavy, then refrigerate overnight to compress and set. The next day, turn out the terrine and cut into thick chip shapes. Fry at 180ºC for 5-6 minutes until crisp and golden on the outside. Drain, season with sea salt, and serve.
Let me know your favourite! Mine is definitely a toss up between the triple cooked chips and the potato terrine chips.
I am going to experiment with some other potato varieties to see if I can get a more lighter colour and crispier end result. Any and all suggestions are welcome!
Enjoy dudes! 🤘
