Making great chips with organic potatoes

When did you last eat a genuinely terrific hot chip? Chances are, not too recently. Most of us rely on oven fries, or the soggy takeaway examples. But remember those crisp surfaces and fluffy interiors of the ones your grandpa used to fry at home. Writing for Organic Guide, I’m not going to over promote the attraction of fried foods. Yes, they increase cholesterol levels and we shouldn’t eat them too often. Perhaps no more than once a week. But nobody says you can’t eat an organic salad with your hot steak and chips.

Of course it all starts with the potatoes. If they’re grown organically, you’ll notice the difference. Try to avoid thin-skinned potatoes; these don’t chip like the tougher varieties. Speak to any chip expert and they usually recommend something like Russets, Kipflers, or King Edwards. Never store your potatoes in the refrigerator as extreme cold affects the balance of starch to sugar. They are most happily stored in dark cupboards with a constant temperature (5-10 degrees Celsius is ideal) and low humidity. I tend to avoid storing onions and potatoes together, as there’s some truth in the old rumour that onions encourage potatoes to rot.

Now, onto the chips. What are the key factors to consider? Size is largely a matter of preference. These days, I tend to cut large chunky chips with irregular shapes. You may prefer slender and elegant, like the famous shoestring fries of Cerigo’s Pizzeria. The common ingredient to all great chips is quality potatoes, fresh oil, and (dare I say it) technique. Unfortunately deep-frying oil can be expensive. Take a deep breath then ask your supplier for unblended frying oil with no genetically modified constituents. If you can source organically certified, all the better.

Before commencing, consider installing a portable fire extinguisher which handles oil fires. Better safe than sorry. Whether you choose steel pots and frying baskets or an electric deep fryer, it’s important to heat the oil until the surface begins to smoke. Be careful! The commonest mistake is introducing too much moisture to the oil and adding too many chips at once. Dry those chips before immersion. Sounds finicky but it prevents minor explosions and quickly seals the outer surface. Try to limit yourself to frying handfuls at a time. A slow process, but if you want that crisp surface it’s the only way to go. I’ll add more about crispness ahead. Allow your chips to fry for ten minutes or so, shaking the basket occasionally to prevent them sticking together.

When you remove them they should be a light golden colour. Place them onto a piece of paper toweling which removes the excess oil from their surface. As a child my mother used slices of white bread which became saturated with the beef dripping used for frying in those days. Rather than discard the oily white bread, it was offered to me as a special treat. How things have changed. My wife won’t allow white bread in the house and beef dripping is like kryptonite for those interested in maintaining their cardiovascular health.

The secret for ensuring genuine crispness is the second round of frying. Make sure the oil is just as hot if not hotter than the first session. The aim is to shift the light golden skins to an evenly burnished tan. This should take no longer than a minute or two. Drain them on the blotting towels and throw these terrific chips onto a plate with your favourite steak and a pile of freshly tossed organic salad vegetables. Pour a glass of house red and enjoy.