The simple chip can be served thick or thin, curly or crinkly. And no pie, battered hake, burger – or steak – is complete without it. If that fillet could speak, it would say: “You complete me”.
Like macaroni and cheese, bacon and eggs; so too steak and chips…
The potato is the world’s fourth largest food crop, and the Incas were the first to farm potatoes even before baby Jesus was born. True story. Well, the potato one at least. Modern day French fries were introduced to the US when President Thomas Jefferson served them in the White House. Apparently.
The secret to make great chips?
Choose the right potatoes: Choose Russets or baking potatoes (not waxy potatoes such as new potatoes)
Soak ‘em: removes starch, keeps your ‘taters from sticking together, and eliminates the sugars that prevent the potatoes from achieving maximum crispness.
Use the best oil: peanut oil is the best for deep frying, with its high smoking point
The right temperature: the colder the potatoes, the more the starches will convert into sugars. Not good.
Fresh: The best fries are made from fresh-cut potatoes and double-fried, which adds crispness.
The Common Fry
Perfectly straight, perfectly crispy - these straight-cut beauties are
the commonest of fries, thanks to just about every fast-food
restaurant in the world.
A delicate tweak on the common fry. The undulating
shape increases the surface area for frying, allowing it to
be crispier. Result? Truly divine crunchy/soft awesomeness.
As rare as a brass monkey's bollocks, the curly fry offers a
bold twist. No two curly fries are alike - some are long,
and glorious; others shaped like some hipsters’ earrings.
This thin variation can be difficult to get the right balance
of crunch vs. fluff. But get it right – and you have a winner.
The Proper Chip
Of British origin, this fry is short and stumpy. More soft
and fluffy; less crisp. Innit.
A bit longer than the standard chip, and about twice as wide.
Basically a deep-fried baked potato. Soft fluffy middle, with crispy well-seasoned outsides. Eight wedges in a potato – no more, no less.