The world of spuds is a far more complex one than I, a regular potato eater, had realised. First, I learned that you’re meant to cook your mash in milk (yes, really). Then came the news that nope, you really shouldn’t use extra-virgin olive oil to cook your roast potatoes. And now, I learn I’ve been making my chips wrong too ― I’ve been missing a vital step that transforms them from mushy, meh fries to crispy, moreish chips. Good Housekeeping (among many others) advises that: “It’s imperative you soak your potatoes for at least 30 mins,” and having taken their recommendation myself, I can confirm it makes all the difference. So, here’s why it works ― and how you should do it.
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The world of spuds is a far more complex one than I, a regular potato eater, had realised. First, I learned that you’re meant to cook your mash in milk (yes, really). Then came the news that nope, you really shouldn’t use extra-virgin olive oil to cook your roast potatoes. And now, I learn I’ve been making my chips wrong too ― I’ve been missing a vital step that transforms them from mushy, meh fries to crispy, moreish chips. Good Housekeeping (among many others) advises that: “It’s imperative you soak your potatoes for at least 30 mins,” and having taken their recommendation myself, I can confirm it makes all the difference. So, here’s why it works ― and how you should do it.
It’s all about starch
Soaking potatoes in water helps to remove starch, a glucose molecule, from the tubers. Starches are sugars that can create a gummy or sticky effect on your spuds when cooked ― they’re also why your hands feel so gritty after you’ve peeled potatoes. Aside from that, starches cook faster than other parts of your potato. So, working with an overly starchy spud might just mean that the outside cooks faster than the inside ― leading to the burnt-skin, hard-middle problem we all hate. On top of that, a paper published in the journal Science of Food revealed that soaking potatoes before frying reduced their levels of acrylamide, a substance that’s released when starchy foods are exposed to high temps. Acrylamide is also present in cigarette smoke and may be linked to heightened cancer risk. The jury’s still out on the association ― but for the sake of half an hour’s soaking and crispier chips, I’m willing to take the road less convenient.Advertisement
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Can you fry chips in a frying pan?
This step is especially useful for chunky chips. You can deep-fry or air-fry your chips until crispy ― make sure you don’t crown the basket or pan, as this will steam rather than fry your chips. If you’re frying, use an oil with a high smoke point, like canola, rapeseed, or vegetable oil.
Can you deep fry potato chips?
Many types of chips can be made in the deep fryer. But for crispy potato chips, it’s best to use russet potatoes. You’ll also want a standard deep-fryer for this recipe. To begin, scrub your potatoes with a vegetable brush and chop them into 1/2-inch cubes.
How to make crispy chips in a deep fryer?
To make crisp chips, you want to use high heat. To get the perfect crunchy texture, the oil temperature should be around 325 degrees Fahrenheit. In a pot or deep fryer, you will need to heat up some oil to maintain this temperature. Once it’s heated up and bubbling, add your potato slices.
Can you fry potato chips if oil is too hot?
If your oil is too hot, the chips will burn. If the oil is too cold, the chips will become soggy. You can fry up a test chip if you’re not sure! A sheet pan with paper towels sops up the extra oil and keeps your potato chips crisp and not soggy. Parchment paper can also be used, but it won’t soak up the oil as well as paper towels.