Real Belgian Chips
Tips and Techniques
- The secret of the best chip lies in the potato! Choose a variety that’s not too floury nor too waxy, a “sit on the fence” potato. Bintjes are the best in my opinion but Désirée, Maris Piper or King Edward are good too.
- Chip pans can be extremely dangerous, therefore try to use an electric fryer with an adjustable thermostat and do not leave the chip pan unattended.
- For the best flavour, fry in beef dripping but a good, flavoursome alternative to beef dripping is sunflower oil.
4 large Bintje potatoes
- Wash, scrub and dry the potatoes thoroughly. Peel and square off the potatoes using a large chef’s knife. Slice the potatoes lengthways into 13mm slices then cut those slices into even sized chips. Do not be tempted to wash the chips at this stage, the starch is going to help you make a crispy fry!
- Pre-heat the oil or fat to 140°C. Rub the chips dry with a clean tea towel and blanch in the oil for around 4 minutes ensuring the chips do not brown.
- Place the chips into a bowl lined with kitchen towel to absorb the excess oil. Leave to cool completely. During the cooling process, the potatoes continue to cook ensuring a soft fluffy centre.
- Increase the temperature of the fryer to 180°C. When ready to serve, fry the chips in the hot oil for a further 2 minutes or until they are golden brown. Tip the chips into a clean bowl lined with fresh kitchen towel, sprinkle some salt over and toss. Serve immediately with a good dollop of homemade mayonnaise.