Sea salt is added to enhance the flavor, and for its numerous trace minerals. The sweet potatoes for Jackson's Honest Sea Salt Sweet Potato Chips are sourced from farms which never use GMO varieties of vegetables. Melt your friendly fat of choice in a very hot skillet or fry pan and place a layer of the sliced potatoes in – the potatoes shouldn’t be on top of each other. , Wow. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Peel potatoes and cut into chips, about 3/4″ x 3/4″ x 2-1/2″ in size. Just make sure that you can reach 200°C! Strain out any solids that accumulated in the oil. He recommends horse fat, along with tallow. Set them on a cooling rack to dry out. Then we’ll just go out to restaurants for it, once we see how much trouble is involved. Wow! Upgrade your snack arsenal with these insanely flavorful, zesty Lime & Cracked Pepper potato chips from Red Rock Deli. Well this will be fun to try! But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours. There is no doubt that beef dripping makes the difference. Bring to a boil over medium heat. Tasty is tasty, simple as that. Just ugh. When the tallow melts, add the potatoes and, with a large rubber spatula, stir until coated. We’ll try most anything … once. We use a very starchy Dutch variety of potatoes called Bintje, and it yields excellent chips, soft on the inside and nice and cruchy on the outside. So let me tell you how I make the perfect chip – if you’re going to do it, do it right. (You can actually make candles with it. We’ll cook up a storm. Once it starts to shimmer a little, place a single test fry in the oil. French fries made from beef tallow have an awesome flavor. And thank you for the rosemary salt idea! We make rosemary aioli for fries and after reading about your rosemary salt I imagine that is really all you need. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. Change ), You are commenting using your Facebook account. Fry potato chips in small batches, flip part-way through as needed and cook until desired color, just past golden brown. The tallow melted into hot golden fat, well handling two batches of potato pieces and producing tasty, crispy bits with delightfully fluffy centers. I remember reading Steingarten’s chapter on the perfect fries and thinking, “Who would go to so much trouble? Bring oil back up to 350* before cooking the next batch of potato chips. A reliable choice at tapas joints where sangria is $2 a … Thank you, Elaine. Oooo. Was it the best fry oil ever? It really made me appreciate all the delicious chips we had in England and Wales last fall. I never heard of that potato variety….anyway Gourmandistan must be honored for making such triple efforts in the name of the perfect French frie! If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching. In any case they both look and sound delicious. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Well, Steve loves his experiments with animal fats. Change ), You are commenting using your Twitter account. I literally couldn't stop eating these addictive potato chips the first time I tried 'em, making these tasty snacks my Editor's Choice. Before I went to Britain last year, I had this stupid idea that “chips” were like those godawful frozen “steak fries” one finds everywhere in the States. It may mean extra work (mainly for Michelle) and we may need some guests, but someday Gourmandistan would like to try a side-by-side triple-cooked chip comparison between beef tallow and duck fat. It was quite a bit of work, and may not have matched the McDonald’s salty matchsticks of our youth, but our “chips” came out quite fine. I admire your ceaseless commitment to the cause. They look great I always have Maris piper potatoes so I’ll have to try it out! Wish I could have tasted some right away from that parchment paper! If only I lived close enough to participate in taste-testing… When I opened this post in my email and read just the title, I knew it was going to be a good post. Must now go in search of good chips for lunch. But he did help us attain the best fries Gourmandistan has ever made. potatoes! I sliced two large baking potatoes into rounds, put them into a pot, covered them with water and simmered them at medium heat for 20 minutes, to get them soft. Next time you want to fry up some fries or potato chips reach for the beef tallow instead of the vegetable oil and you will be rewarded with some fries that have just a … Ah, there’s a Belgian inside that Welshman. Dec 29, 2017 - Want to know how to make homemade potato chips? At the time, Maccies was cooking its chips in an animal fat called beef tallow. Sorry, your blog cannot share posts by email. Thanks, Sabine. Place the potatoes in a saucepan and cover with water. Post was not sent - check your email addresses! That looks crispy delicious soft chips! 300g baby potatoes Large tbsp Boil and Broth beef tallow oil 2 tsp Himalayan salt 1 tsp pepper 1 tbsp mixed herbs. Method. Place the chips in a bowl under running water for several minutes to wash the starch off. . Blumenthal’s recipe (or at least this one we found attributed to him on Epicurious), calls for potatoes chipped, cooked, frozen, cooked, cooled and cooked again. Yes, a bit more work but I wouldn’t mind a little extra effort for the sake of the best fries Gourmandistan has ever made! AsI grew up, we always had a bowl of it in the press, creamy on top and the hard bits of crispy stuff stuck in a gelatine like layer in the base of the bowl. , Excellent! Hi Tallow-cooked chip lovers… A deep fat fryer, Nancy, is absolutely OK to cook chips (American call ’em fries) in. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. And I too would eat a platter of McD’s fries…. Step 1: Heat the oven to 220C / 200C in a fan oven. Before we went to England last fall, I always said “I hate thick fries.” But little did I realize that there was something besides those godawful frozen “steak fries” you get in crappy restaurants all over the U.S.! I’m glad to know I wasn’t the only one never to have heard of Maris Piper and (her?) The flavor did indeed seem richer and more robust than canola or other neutral oil. You get the comment of the month award! Fast forward a couple of weeks and I finally get around to having Josh buy some potatoes so I can try out the tallow. What an interesting method! ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range, Cooking Buddies: Kitchen hacks with Buddy, 800 g Maris Piper potatoes. These taste every bit as crunchy-licious as they look -- I love being able to eat fried foods now! To make our fries we turned to Heston Blumenthal, the father of triple-cooked chips, to try and recreate the experience we’d enjoyed last fall at The Three Tuns in Hay-on-Wye, sadly without the beer-battered cod. The chips are kettle fried in organic, unrefined coconut oil. You folks take your french fries seriously! But, while we get lots of great skinny ones, we seldom find the thick British type done well here. I’m drooling. And Steve would be right there in line with you. Up until 1990 McDonald’s cooked their fries in 93% beef tallow. Boy was I wrong! I’ll ask the lady at our Friday-night frites joint how she makes hers (which are absolutely amazing), maybe between you and her I’ll give suet a try some day . Thanks, Misti. We understand that triple-cooked chips are now quite trite in Britain but, like universal healthcare, are something that needs to catch on in the States. ( Log Out /  At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away. Though I hardly recognized you!). Bet they won’t be as lovely and rosemary flavoured as yours. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Ever since McDonald’s abandoned its beef tallow, Sorghum-braised belly, one benefit of being an ex-reviewer. It’s almost needless to say we enjoyed them very, very much, especially with a sprinkling of rosemary salt. Heat the fat over medium-high heat in a large stainless steel or cast iron pan. Your oil should be 8cm deep, but never fill your pan more than half full. You two didn’t disappoint—you never do—but you *did* manage to make me awfully hungry. I get out my grandma’s good cast iron skillet, slide the solid disc of tallow into it (it was in the fridge, after all) and turn the heat on medium. It’s a tough job. I am seriously impressed at how much work went into making these!! Steve obtained a bag of beef suet during the waning days of our nearby Foxhollow Farm store, with the specific intent of rendering it down for tallow, then forcing Michelle to make French fries with the stuff.