Homemade chips recipe | Jamie Oliver potato recipes (2024)

FAQs

Homemade chips recipe | Jamie Oliver potato recipes? ›

Chop the potatoes into finger-sized chips, leaving the skin on, then tip into a large bowl. Add 2 tablespoons of sunflower oil and a pinch of sea salt and toss to coat. In batches, place the chips in the air-fryer* in a single layer and cook at 200°C for 30 minutes, or until golden and cooked through, turning halfway.

Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.

Parboil the chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape. Drain in a colander and leave to steam until completely dry – this is very important before frying. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat.

Soak the potatoes in cold water after cutting for at least half an hour. This will remove a lot of the starch and result in crispier potatoes. It also prevents the sugars from browning before the potatoes are cooked. Dry them thoroughly after soaking them so they don't steam and get soft in the oven.

Golden crispy chips, cooked in the air fryer so they've got a nice bit of crunch, but they're soft in the middle. No need to soak the potatoes or par-boil. Just toss the potatoes in a little cornflour, oil and seasoning and they can go right in the air fryer.

Give your chips an ice bath, and leave for 15-20 minutes if you have the time. This will wash off some of the starch – you'll see as the water goes cloudy. Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking.

Peel those potatoes, slice them up to your desired thickness and rinse them in water. 2) Add your chips to a large pan of water on medium heat, and allow the water to simmer for up to half an hour – you'll want them to be nearly disintegrated. 3) Let them dry on a rack before freezing for at least half an hour.

Slice the potato lengthwise into thin slices. Stack these slices and cut them lengthwise into ¼ inch strips, creating the perfect french fry shape. Adjust the thickness of the fries based on your preference. You can use a crinkle cutter for a fun shape.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

What happens if you don't boil potatoes before frying? ›

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

Canola Oil:

Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it's floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.

So which is best for chipping? Whether you need chippy chips, steakcut chips, skinny chips, regular chips or wedges, the perfect potato needs a high starch content - like a Maris Piper (which has been the UK's favourite potato for more than half a century) or a King Edward.

Lay's doesn't just use any potato; they use a specific variety developed by Frito Lay scientists. This unique spud, known as the FC5, is the cornerstone of the brand's chip production. Sourced from various locations across the United States, these potatoes are remarkably consistent, thanks to their proprietary nature.

Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil.

The eastern red and golden potatoes were a bust, turning floppy after only a few minutes out of the oil. The russets were decent, but the real winners were the Yukon golds, retaining a shatteringly crisp exterior. and devastatingly creamy interior. many minutes after cooking.