Recipe for delicious chips

There are hundreds of ways to prepare chips. However, only a few of them capture the true, inimitable flavour that makes us want to eat them forever. How to prepare such chips? See for yourself.

Types of potatoes

Before we move on to the recipe for preparing French fries, we suggest that you familiarise yourself with the different types of potatoes. We are not going to present all the types in the world here, as there are tens of thousands of them. Therefore, it is enough to divide them into three categories.

We distinguish between categories based on the starch content in the potato. This gives us basic knowledge of where and when we can use them.

Culinary type A

Culinary type A is the so-called salad type. Potatoes belonging to this type do not overcook. Their flesh remains firm after cooking and can be easily cut. Type A potatoes can be used to prepare soups, salads and casseroles, as well as for frying.

Cooking type B

This type is for general use. We are talking about the most versatile and most commonly found culinary type of potatoes on the market. The flesh of varieties classified as this culinary type remains fairly firm after cooking, but is easily mashed with a fork. Type B potatoes are often served with dinner, but are also used for purée, gnocchi, potato cakes, soups and frying.

Culinary type C

Potatoes in this category are slightly floury. As a result, they fall apart when cooked and their flesh is slightly dry. They are ideal for pancakes, chips, purée and baking, among other things.

Let's move on to the recipe for chips

1. First, peel the type C potatoes and set them aside in water. Then cut them into 1 cm x 1 cm sticks and put them back in the bowl of water. When you have the desired amount of potatoes, put them back in the bowl and rinse them under running water until the excess starch is washed away. When the water is no longer cloudy, put them in the fridge for a few hours.

2. The next step is cooking. Prepare water with salt and vinegar. Then cook the potatoes al dente, drain and put them in the fridge to cool completely.

3. Heat the oil to 120 degrees and fry the drained chips until they are slightly crispy. Drain the oil and put them back in the fridge.

4. The next and final stage is the final frying. Heat the oil to 180 degrees and fry until golden brown.

5. After this cycle, the result should be surprising.
6. The chips will have a crispy skin and a soft and creamy centre.
7. Finally, salt the chips and enjoy their wonderful taste.

How to serve such delicious chips to go?

You can read about this in our specially prepared article on how to pack chips to go.