How to cook Michelin-Starred Chips

Tip 1: Cheap the right type of potato – it’s got to be rooster or Maris potato
Tip 2: Cook 3 times; the first 2 times are to erase moisture; each time cook 10-20 minutes
Tip 3: Steam dry for 15 minutes
Tip 4: Double fry in duck fat: fry once at 140ºc; then rest for 10 minutes; then fry again at 180ºc

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Comment (43)

  1. YEH YOU KEEP YOUR POSH
    CHIPS!!!!!
    I PREFER THE GOOD OLD COOKED
    IN LARD AND WITH CRISPY BATTERD
    FISH,AND PROPER MUSHY PEAS,AÑD
    COLD FANTA ORANGE JUICE,"THAT USE
    TO BE MY SCHOOL LUNCH"?…..YAH
    CAN'T BEAT AGOOD OLD SKOOL CHIPY
    WRAPPED IN OLD NEWSPAPER, IT'S A
    PROPER NORTHERN THING, ALL THE
    REAL CHIPYS HAVE GONE NOW….😣😣😣

  2. Nice fresh “French fries “ from my local McDonald’s with holy Salt sprinkled for delicious flavor to arrouse my tongue is just fine and cost $1.69 for large . Thank you so much

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