The Ultimate Michelin Chips (Better Than Any Fries!)

Ingredients

• 1.5 kg Agria Potatoes (peeled and cut into 2‑3 cm wedges; keep about 15 % of skin on for ruffled edges)
• 200 g Beef Dripping (aged, rendered beef fat; adds deep flavor)
• 800 ml Vegetable Oil (high smoke‑point oil for the first low‑temp fry (e.g., sunflower or canola))
• 2 tbsp Fine Sea Salt (for blanch water and final seasoning; fine texture lets salt reach crevices)
• 3 L Water (for blanching potatoes; enough to cover)

Instructions

1. Peel and Cut Potatoes

   Peel the Agria potatoes and cut them into thick wedges about 2‑3 cm thick, leaving a small amount of skin for texture.

   Time: PT15M

2. Rinse and Soak

   Place the cut potatoes in a bowl of cold water. Change the water several times until it runs clear to remove excess starch and sugar.

   Time: PT10M

3. First Blanch in Salted Water

   Fill a large pot with fresh water, add 2 tbsp fine sea salt, and bring to a gentle simmer (≈95 °C). Add the potatoes and simmer for 6‑7 minutes until just tender.

   Time: PT7M

   Temperature: 95°C

4. Finish Cooking in Hot Water

   Turn off the heat and let the potatoes sit in the hot water for another 10 minutes. They will turn a pale white and become fully cooked inside.

   Time: PT10M

5. Drain, Dry and Chill

   Drain the potatoes in a colander, pat them dry with kitchen towels, spread them on a tray and place in the freezer (or fridge) for about 10 minutes until completely cold.

   Time: PT10M

6. First Low‑Temp Fry

   Heat 800 ml vegetable oil in the heavy‑bottom pan to 140 °C. Gently add the chilled chips, stirring occasionally, and fry for 8‑10 minutes until the exterior just begins to set but no colour develops.

   Time: PT9M

   Temperature: 140°C

7. Cool After First Fry

   Remove the chips with a slotted spoon, let them drain on a rack or tray, and allow them to cool for about 5 minutes.

   Time: PT5M

8. Second High‑Temp Fry with Beef Dripping

   Add the rendered beef dripping to the oil (ratio 1 part beef fat to 4 parts oil). Heat the mixture to 180 °C. Return the chips to the pan and fry for 4‑5 minutes, stirring gently, until golden and ultra‑crisp.

   Time: PT5M

   Temperature: 180°C

9. Season and Serve

   Immediately sprinkle the hot chips with fine sea salt so it adheres to every crevice. Serve right away for maximum crunch.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g