Top tips for the perfect fries
Shoestring fries, crispy chips and good old 'slap tjips'. Here are top tips on how to make them all.
What
is better than grabbing a paper cone filled with French fries swimming in dipping
sauce at a music festival or market?
How
about crispy shoestring fries at a trendy burger joint? Better yet, some ‘Steers’ chips to cure a hangover and
replenish your salt levels.
Of
all these glorious chips available, I have to sing praise to good old fish and
chip shop, 'slap tjips', soaked in the cheapest spirit vinegar one can find,
there is just nothing like it!
Best
spuds for fries?
South
Africa’s potatoes are classified into three categories:
WAXY –
the 'slap chip spud'
These
babies have a high moisture content and a low starch content. They stay firm
and don’t disintegrate during boiling which makes them suitable for potato
bakes
and potato
salads.
They
are not ideal for mashing or for crispy fried chips. They are however perfect for 'slap tjips'.
FLOURY
- 'The ultimate fries spud'
These
potatoes have a low moisture content but a high starch content. They will not
retain their shape when boiled but make superb roast potatoes, wedges and chips that are
crispy on the outside and fluffy on the inside - oh yum. Great for creamy
mashed potatoes
too.
WAXY/FLOURY
– 'the versatile spud'
This
multi-purpose potato is commonly available at supermarkets.
They
have a fair starch and moisture content which enables them to retain their
shape during cooking and can be used for
all cooking methods to make a variety of dishes.
Most
packaging at supermarkets will specify which cooking methods are suitable for
the potatoes, if it is not specified; it is usually the all-purpose waxy/floury
variety.
Make your own:
Crispy double
fried chips
- Use a floury potato ( potato for chips, roasting and mashing)
- Make sure your chips are cut evenly (are the same thickness).
- Use clean fresh sunflower oil.
- Fry in moderately hot oil until al dente but still pale in colour,
remove and set aside while increasing the oil temperature.
- Fry again in hot oil until golden and crispy on the outside and
soft and fluffy on the inside.
- Drain on absorbent paper. Season with salt.
Matchstick or
shoestring potatoes
- Cut combination or floury potatoes into very thin slices,
then cut into matchsticks.
- Make sure they are dry before frying. Use a clean dish
towel.
- Fry in batches in a large pot of hot oil until golden and
crispy. Season with salt immediately.
'Slap tjips'
-
Use waxy potatoes.
- Blanch chips for 5 minutes, dry and cool.
- Then fry in moderately hot oil until al dente but still pale in
colour.
- Remove from oil, turn heat up and fry in hot oil until tender and
golden.
- Drain and sprinkle with salt and vinegar.
Pimp your chips!
Serve
your chips with a soft fried egg and crispy bacon bits or chorizo.
Make
a homemade tomato sauce, mayonnaise or aioli to enjoy with it.
Try
an infused salt by bashing Maldon salt with herbs, lemon or spices (like smoked
paprika).
Try out my delicious recipe for aioli and rosemary salt. Serve them up with the chips of your choice!
How do you like your fries?
