Recipe for chips

[osprey]

I was given this suggestion for making perfect chips recently but haven't tried it yet as my chip basket has worn out and 'm having trouble getting a new one locally ( I live in Swansea ).
Cut potatoes ( Maris Piper or King Edward preferably ) thickly, about the same size as a normal index finger and microwave them for five minutes. Then dry them on kitchen towel before frying them whichever way you normally do - chip pan or deep fat fryer. This method produces chips cooked perfectly on the inside ( thanks to the microwave ) and are lovely and crisp on the outside. Sounds like the perfect chip to me and am wondering about people's opinions on this method.

[Brooksy]

I shall give that method a try as the last couple of batches I`ve made in an electric deep fryer have not been quite cooked on the inside. Sounds interesting.

[coccinelle]

That's what I do with roast potatoes so don't see why it wouldn't work with chips.

[Ethel]

This is very similar to the proper way of cooking chips, which is to fry at a lower temperature (160) for 6 minutes so they are soft but still white, drain and plunge back in to very hot fat for about 3 minutes so they are golden brown and crisp on the outside, fluffy in the middle.

No matter how you cook your chips you should soak them in salty water for a while before cooking to remove the excess starch, and dry them well before putting in to the fat.

[knobbynonut5]

I find if you par boil them for 5 mins or more then dry them and then fry them they come out perfect and the best chips I have ever seen and tasted

[gasquith]

You can get the same result by parboiling them for ten minutes, draining them & then cooking them. Or you can cook them for a couple of minutes at low heat, this cooks the inside. Then remove & turn heat up to normal temperature, return to fat until floating/golden. Crispy ships are the ONLY chips, in my opinion, a microwave isn't worth the kitchen space. ;-)