We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
British Chips
Winter 2016
I grew up on British chips—thick and crunchy on the outside and soft-centred. But it was not until I tried the chips at chef Heston Blumenthal’saward-winning restaurant in Berkshire, England, that I found out how to get the same texture. This is an adaption of his recipe.
Serves 4 to 6
3 lbs (1.5 kg) Yukon Gold potatoes, peeled
Vegetable oil for deep-frying
Kosher salt
1 Peel potatoes. Cut into about ¾-inch-wide (2-cm) batons. Soak in cold water for 10 minutes. Place in a pot of fresh cold salted water and bring to boil. Reduce heat to simmer and cook with lid off 10 to 12 minutes or until fork-tender. Drain and return to pot over turned off heat to dry with lid off, allowing potatoes to steam off excess moisture. Place potatoes on a rack over a baking sheet and refrigerate for at least 1 hour or until needed. This makes sure they are really dry.
2 Heat oil in a wok or deep fryer to 250°F (120°C) or until a piece of bread turns brown in 1 minute. Add chips and fry until a pale creamy colour, about 4 to 5 minutes. Drain well on paper towels over a rack. Allow to cool in refrigerator. They can be refrigerated until needed.
3 Reheat oil to 375°F (190°C). Return chips in batches, frying until they are brown and crisp, about 2 to 3 minutes. Do not crowd the pan.Remove from oil and drain on paper towels. Sprinkle with kosher salt. Serve with Beer Aïoli Dip (recipe follows).
Serves 4 to 6
BEER AÏOLI DIP
This dip has everything in it for a great dip for fries—citrus, spice, fresh herbs and a zesty mayonnaise-beer base. It will make ketchup a thing of the past. It also pairs well with vegetables and fried chicken.
1 cup (250 mL) mayonnaise
¼ cup (60 mL) pilsner
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) grated lemon zest
½ tsp (2 mL) Sriracha
¼ cup (60 mL) olive oil
2 tbsp (30 mL) chopped parsley
Salt and freshly ground pepper
1 Whisk together mayonnaise and pilsner. Add garlic, lemon juice, zest and Sriracha. Slowly beat in olive oil. Stir in parsley and season with salt and pepper. Serve with chips.
