Chips (French Fries) – Andy Cooks
These aren’t just any chips—these are crispy-on-the-outside, fluffy-on-the-inside proper chips. The secret? A vinegar-infused parboil for extra crispness, follo
Ingredients
- 1.5kg (3¼ lbs) potatoes (Sebago, Russet Burbank, King Edward, or Dutch Creams)
- 5 tbsp white vinegar
- salt, to taste
- 3L (3.2 quarts) peanut oil
- 2L (2.1 quarts) beef tallow
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