Chips

[albaqwerty]

straight or crinkle?
real spuds or frozen?
Oven or deep fried?

Anyone have any preferences?

Being nosy again :-D

[Old_Geezer]

http://www.epicurious.com/recipes/food/views/triple-cooked-chips-368789

[Chipchopper]

I actually like all those mentioned but for sheer ease and simplicity I go for oven chips.
The only ones I don't care for are the microwave variety.

[hc4361]

I suggest fans of oven chips try Albert Bartlett Rooster Homestyle Chips

Miles nicer than Aunt Bessie's - and potatoes are grown in UK, not Poland like Auntie Bs

[marval]

I tend to use oven done chips, I prefer the crinkly ones.

[tiggerblue10]

Very rarely eat chips but if I do I like homemade shallow fried chips like my late grandmother used to make.

[Caran]

Crinkle cut chips hold more fat as they have a bigger holding surface. Straight are better for you.
I use straight oven chips cooked in my actifryer with no extra oil. They are the best chips ever.

[woofgang]

Oven and a massive Albert Bartlett fan too. If I cam’t get them, I don’t bother.

[Cloverjo]

I'm glad those hideous deep-fat chip fryers are no longer around. I thought they looked evil with all that spitting fat and greasy steam.

Mind, that's better than one ex-boyfriend who used a big pan and strainer filled with lard which was melted, and resolidified after each cooking. I don't know many times he'd reused the fat, but it looked horrendous. I only eat oven chips now, or chippy chips.

[Cloverjo]

He even brought the hideous pan with the same lard in it when he moved in with me.

[EDDIE51]

Chip shop chips are a wet soggy mess, they cook them at too low a temperature. They can be massively improved by getting them home and refrying them in your chip fryer set to maximum temperature 185 Deg !

[Jackdaw33]

They are a very expensive wet, soggy mess. If I fancy fish and chips I will just buy the fish from the chippy and have it with some oven-cooked chips.

[EDDIE51]

You can make your own triple cooked chips in batches and freeze them before the final 'brown'. Use Maris Piper potatoes , nothing else comes close!
Cut them to the same size 1/4 inch/ 6 mm Sq , par boil for 2 to 3 mins, cool and dry them, then 'blanch' in a deep fat fryer at 150 deg. You can then drain and freeze them at this stage.
Finally 'brown' them at 185 deg as hot as you can get the fryer !
Result will be perfect chips crisp on the outside but soft on the inside!
As I said 'browning' chip shop chips at 185 deg is almost as good !