Chips (French fries)

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

Directions

1. Peel the potatoes and slice them into chips, 1.5cm (2/3-inch) thick and as long as the potatoes allow.
2. Place the cut chips into plenty of fresh cold water, mix well, and let them soak for 20 minutes.
3. After 20 minutes, drain the chips and replace with fresh water, ensuring they are completely covered.
4. Measure the water used (e.g., 5 litres (5.3 quarts) for this recipe).
5. For every litre (quart) of water, add 1 tablespoon of white vinegar (e.g. 5 litres of water = 5 tablespoons vinegar) and a generous pinch of salt.
6. Place over high heat, cover, and bring to a gentle simmer.
7. Cook the chips until completely soft, stirring every 4–5 minutes for even cooking.
8. Once fully cooked, carefully remove the chips and place them onto a tray with a wire rack.
9. Use an oscillating fan or allow them to cool completely to dry out faster (this step helps achieve a crispier texture).
10. The chips can be stored in the fridge for up to 4 days before frying.
11. Frying the chips
12. When ready to fry, add the beef tallow and peanut oil to a deep pot and heat to 200°C (390°F).
13. You can use all peanut oil, all beef tallow, all duck fat, or a mix (e.g. 3 litres peanut oil + 2 litres beef tallow).
14. Once the oil reaches 200°C (390°F), fry the chips in small batches, ensuring not to overcrowd the pan.
15. Fry until golden brown and crispy, then remove and place on a tray lined with paper towels.
16. Season immediately with plenty of salt and serve hot.