Making chip shop "style" chips at home

[schmunk]

Also important to use non-brewed condiment, not vinegar!

[ali_kat]

Don said:

The way to do chips is definitely the double cook. My fryer does them perfectly at 170C for fifteen, then lift them up the heat to 190C and drop them back in for seven minutes. Fluffy inside, crunchy outside. Mmm.

I prefer groundnut (peanut) oil. Since I don't have that particular allergy I can use it and it has the benefit of being utterly flavourless so the chips stay tasting of chips.

I've read Heston's triple-cook recipe and I just don't have the patience.

I've done Heston's, it took all day! But they were worth every second!