Heston Blumenthal's Chips French Fries
Discover the art of making the ultimate crispy, golden fries with Heston Blumenthal's Chips French Fries recipe—a masterpiece of triple-cooked perfection. This meticulous method begins with boiling thick-cut, floury potatoes like Maris Piper or Russet, ensuring a fluffy interior. A chilling period follows for optimal texture, while double frying at precise temperatures locks in a satisfyingly crisp exterior. Whether fried in vegetable oil or traditional beef dripping, these fries deliver a restaurant-quality experience right in your kitchen. Ideal for indulgent meals or an elevated snack, these perfectly seasoned fries are the epitome of gourmet simplicity. Prepare to elevate your potato game with this crunchy, buttery delight!
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Ingredients
- 1 kg Large floury potatoes (e.g., Maris Piper or Russet)
- 1 tbsp Salt
- 2 liters Vegetable oil or beef dripping (for frying)
Directions
Step 1
Peel the potatoes and cut them into thick chips, approximately 1.5cm x 1.5cm. Rinse under cold water to remove excess starch.
Step 2
Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil and add the chips. Cook for 20-30 minutes until the chips are just about to break apart but still hold their shape.
Step 3
Carefully remove the chips from the hot water using a slotted spoon and place them on a baking tray lined with a cooling rack or paper towels. Allow them to dry and cool completely, ideally in the fridge for at least 30 minutes.
Step 4
Heat the vegetable oil or beef dripping in a deep-fat fryer or large, deep saucepan to 130°C (266°F). Fry the chips in batches for 5-7 minutes until they develop a pale, slightly crispy exterior. Do not let them brown at this stage.
Step 5
Remove the chips from the oil and place them back on the cooling rack or paper towels to drain and cool completely. Chill in the fridge for at least 1 hour for best results.
Step 6
Increase the oil temperature to 180°C (356°F). Fry the chips for a second time in batches until they are golden brown and crispy, about 5-7 minutes per batch.
Step 7
Drain the chips on paper towels and sprinkle with salt to taste. Serve immediately for the ultimate crispy-on-the-outside, fluffy-on-the-inside experience.
Nutrition Facts
| Serving size | (3018g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 18550 |
| Total Fat 2001g | 0% |
| Saturated Fat 280.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 7140mg | 0% |
| Total Carbohydrate 198g | 0% |
| Dietary Fiber 16g | 0% |
| Total Sugars 8g | |
| Protein 23g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 100mg | 0% |
| Iron 9mg | 0% |
| Potassium 5000mg | 0% |
Source of Calories