is better than grabbing a paper cone filled with French fries swimming in dipping
sauce at a music festival or market?
about crispy shoestring fries at a trendy burger joint? Better yet, some ‘Steers’ chips to cure a hangover and
replenish your salt levels.
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!
spuds for fries?
Africa’s potatoes are classified into three categories:
the 'slap chip spud'
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
are not ideal for mashing or for crispy fried chips. They are however perfect for 'slap tjips'.
- 'The ultimate fries spud'
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
– 'the versatile spud'
multi-purpose potato is commonly available at supermarkets.
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.
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
Make your own:
- 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.
- Cut combination or floury potatoes into very thin slices,
then cut into matchsticks.
- Make sure they are dry before frying. Use a clean dish
- Fry in batches in a large pot of hot oil until golden and
crispy. Season with salt immediately.
Use waxy potatoes.
- Blanch chips for 5 minutes, dry and cool.
- Then fry in moderately hot oil until al dente but still pale in
- Remove from oil, turn heat up and fry in hot oil until tender and
- Drain and sprinkle with salt and vinegar.
Pimp your chips!
your chips with a soft fried egg and crispy bacon bits or chorizo.
a homemade tomato sauce, mayonnaise or aioli to enjoy with it.
an infused salt by bashing Maldon salt with herbs, lemon or spices (like smoked
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?