Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, thick fries/ chips. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thick Fries/ Chips is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Thick Fries/ Chips is something which I have loved my whole life. They’re fine and they look wonderful.
If the polenta is really thick then it is ready to pour into a square dish lined with cling film. French fry lovers, consider yourselves warned: these crispy treats are a category-shattering work of wonder. "Making homestyle potato chips is fun and easy. Experiment with the thickness; you may like them thicker or thinner.
To get started with this particular recipe, we must prepare a few components. You can have 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
- Make ready 2 pounds potatoes I used red potatoes
- Prepare As needed salt
- Get 2 quarts cold water
- Take 1/3 cup malt vinegar
Thin enough that they didn't come off as tough, but thick enough. Most people fall into either the french fry category (thin and crispy) or the chip category (thick and potatoey). Linguistically, 'chips' is the British English equivalent of the American English 'French fries', deep fried sticks of potato, eaten hot. According to the user's comprehensive index, which is in line with British terminology, the chunky, thick, fried and floury variety should be called chips.
Steps 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!!
Meanwhile, the slimmer and crispier options - a staple. 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. Fish and chips is a hot dish consisting of fried fish in batter served with chips. The dish originated in England and is an example of culinary fusion. Thick chips have a bad surface to volume ratio.
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