These are inspired by the one and only Heston Blumenthal. Three steps to the perfect chip - the result of Heston’s countless hours of experimenting in his own home, well before he opened Fat Duck.
- 1 kg extra-large Russet potatoes
- Grapeseed oil, for deep - frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling/freezing time: 2 hours
- Peel the potatoes and cut into 2 cm x 6 cm chips. Fill a large saucepan with cold water, add the potatoes and bring to a simmer over medium heat. Cook for about 20-30 minutes or until tender and almost falling apart.
- Carefully remove the chips from the water and place in single layer on a wire rack over a tray. Place in the freezer for 1 hour.
- Heat the oil in a deep-fryer or a deep saucepan to 130˚C. Fry the chips in small batches for about 5 minutes or until a light crust forms. Remove from the oil and drain on a wire rack. Return to the freezer for another hour.
- Re-heat the oil in the deep fryer or saucepan to 180˚C and fry the chips for about 7 minutes or until golden and crisp. Drain on paper towel and season with salt.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.