General
22 Jun 22
22 Jun 22
Use Maris Piper potatoes thick cut into chips.
Blanch in deep beef dripping (or ground nut oil if a lighter taste is preferred) at 200 degrees for about 6 minutes; pinch check to ensure done.
Allow to cool
Fry off at 220 degrees for 2 minutes
Shake off excess fat/oil
Serve immediately and add some salt and vinegar as required.
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- 01 Jun 22
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- Joined
- 01 Jun 22
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22 Jun 22
@divegeester
We call those fries or wedges if they are thick.
Chips are what y'all call crisps I think.
I'm only interested in your thread because I'm having chicken fingers and wedges tonight. Yummy in the tummy.
Vinegar and salt on everything!
@lipareeno saidIn the UK we have all four:
@divegeester
We call those fries or wedges if they are thick.
Chips are what y'all call crisps I think.
I'm only interested in your thread because I'm having chicken fingers and wedges tonight. Yummy in the tummy.
Vinegar and salt on everything!
Fries - what you get from MacDonalds and aren’t even made from potatoes
Wedges are quartered (approximately) potatoes which are baked or deep-fried and sometimes served with a coating of cheese
Chips are sliced potatoes cooked as per my OP and best prepared from a fish n’ chip shop and served wrapped in a couple of pages of a 1970s newspaper
Crisps are what you would call “chips” and are the high calorie, mass produced, thinly sliced and over flavoured slivers of potato severed in ocean-threatening plastic or foil for an extortionate price.