I originally had these labelled as the perfect hot chips but decided to take the modest route… in saying that these honestly are amazing (I’ve had reviews other than my own on these too). Whilst these are twice- cooked, they mainly use the same par-boiling method I so deeply love.
Twice-Cooked Chips
Twice cooking chips is the best effort you’ll put into a dish, these fries will be the envy of all the guys.
Course: Sides, LunchCuisine: AustralianDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 potatoes
1/4 cup oil
1 tsp salt
1 tsp dried vegetable stock (optional)
Directions
- Peel (optional) the potatoes then cut into sticks. In the meantime preheat the oven to 220 degrees (200 fan-forced) and prepare a baking tray.
- Par-boil the potatoes in salted water for 5 minutes, then remove with a slotted spoon. You may need to do this in batches.
- Place the potatoes onto a tray, then generously drizzle the oil until the chips are well coated. Sprinkle over the salt and dried vegetable stock. Toss the chips (if possible), then evenly spread them out on the tray.
- Cook the chips for 30 minutes or until golden brown, tossing every 10 minutes. Enjoy!
