Probably The Best 'Fry' In The World

Ingredients

• 2 kg Agria Potatoes (peeled, sliced lengthwise about 2‑3 mm thick; keep skin on for starch)
• 200 g Beef Fat (rendered, melted)
• 200 g Clarified Butter (also called ghee)
• 50 g Corn Flour (dust between potato layers to help them stick)
• 5 g Fine Sea Salt (lightly season each potato layer)
• 2 pieces Whole Egg (large, beaten)
• 6 pieces Egg Yolk (large)
• 200 ml Whole Milk (base for cheese sauce)
• 100 ml Heavy Cream (adds richness to sauce)
• 1 tsp Smoked Paprika (for color and subtle flavor)
• 1 tsp Dijon Mustard (adds a touch of acidity)
• 150 g Red Cheddar Cheese (finely grated)
• 150 g American Cheese (finely grated or shredded)
• 100 g Bacon (cut into lardons and fried crisp)
• 2 L Neutral Vegetable Oil (for deep‑frying; heat to 180°C)
• 2 sheets Parchment Paper (to line baking tray and cover potato block)

Instructions

1. Peel and Slice Potatoes

   Peel the Agria potatoes, then slice them lengthwise using a mandolin to a thickness of about 2‑3 mm, holding the potato with the palm of your hand or a guard for safety.

   Time: PT30M

2. Layer the Slices

   Arrange the slices in a single direction on a parchment‑lined baking tray, sprinkling a pinch of fine sea salt and a very light dusting of corn flour on each layer.

   Time: PT20M

3. Prepare Hot Fat Mixture

   Melt equal parts beef fat and clarified butter together in a saucepan and keep it warm until it reaches roughly 110°C.

   Time: PT10M

4. Prick and Drizzle Fat

   Prick the layered potatoes all over with a fork, then slowly pour the hot fat over the block so it penetrates the interior.

   Time: PT5M

5. Cover and Press

   Place another sheet of parchment on top of the potato block and add a weight (e.g., two filled milk bottles) to keep the layers flat.

   Time: PT5M

6. Low‑and‑Slow Bake

   Bake the covered potato block in a pre‑heated oven at 140°C for 3 hours, checking that the interior is completely soft.

   Time: PT3H

   Temperature: 140°C

7. Chill the Block

   Remove the tray, let it cool briefly, then transfer the whole block to the refrigerator and chill for 5–6 hours until firm.

   Time: PT5H

8. Portion and Shape Chips

   Using a sharp knife, cut the chilled block into uniform chunky chips, aiming for a size that fits comfortably in your hand.

   Time: PT15M

9. Make Cheese‑Custard Sauce (Bain‑Marie)

   In a mixing bowl whisk together 2 whole eggs, 6 egg yolks, 200 ml milk, 100 ml heavy cream, and 1 tsp smoked paprika. Place the bowl over a pot of barely simmering water and whisk continuously until the mixture reaches 75°C.

   Time: PT20M

10. Finish the Cheese Sauce

    Remove the bowl from heat, stir in the grated red cheddar first, then the American cheese until fully melted. Add a pinch of salt and 1 tsp Dijon mustard, whisk lightly to keep the sauce glossy.

    Time: PT5M

11. Deep‑Fry the Chips

    Heat neutral vegetable oil in a deep fryer or large pot to 180°C. Gently lower the chips into the oil, move them slightly to prevent sticking, and fry for about 5 minutes until golden and crisp.

    Time: PT15M

    Temperature: 180°C

12. Crisp the Bacon

    In a separate skillet, fry the bacon lardons over medium heat until crisp, then set aside on paper towels.

    Time: PT5M

13. Season and Serve

    Immediately season the hot chips with fine sea salt, drizzle generously with the cheese‑custard sauce, and sprinkle the crispy bacon bits on top. Serve while hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

45 g

Fat

38 g

Fiber

5 g