Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, thick fries/ chips. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Thick Fries/ Chips is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Thick Fries/ Chips is something which I have loved my entire life. They are nice and they look fantastic.
Chips, also known as french fries, are a British and Irish specialty. Not to be confused with potato chips, British chips are thick slices of potato that are fried until crispy on the outside and tender on. If the polenta is really thick then it is ready to pour into a square dish lined with cling film.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook thick fries/ chips using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Thick Fries/ Chips:
- Take As needed peanut oil to fry in
- Prepare 2 pounds potatoes I used red potatoes
- Take As needed salt
- Prepare 2 quarts cold water
- Get 1/3 cup malt vinegar
Potato chips and French fries business are a most long-lasting profitable industry. Making potato chips and french fries is very easy with advanced potato processing machinery. Thick chips have a bad surface to volume ratio. The surface has the fried goodness.
Instructions to make Thick Fries/ Chips:
- Peel the potatoes then cut them in half lengthwise. Add salt covering all the potatoes.
- Cover with the water let soak 30 minutes or more. Heat the oil to 350° Fahrenheit. Drain the potatoes. Lay the potatoes flat on a paper towel. Then blot with another one.
- Fry the potatoes 6-8 minutes. Move to a dry paper towel raise the heat up on the oil when it reaches 400°-415° Fahrenheit, set the fries back into the oil. Fry till golden brown. Salt those potatoes as soon as they hit the paper towel.
- Serve immediately with the malt vinegar. I hope you enjoy!!
The interior is just mealy russet potato. If they are on my plate I might eat two. To make a good chip butty the chips (French Fries) should be thick (not skinny) with plenty of salt and vinegar and the bread should be thick white slices generously spread with lots of butter or margarine. Most people fall into either the french fry category (thin and crispy) or the chip category (thick and potatoey). Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove Fry for ten minutes, or until cooked through but not browned.
So that is going to wrap this up with this special food thick fries/ chips recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
