{"id":2613,"date":"2024-03-12T17:54:59","date_gmt":"2024-03-12T17:54:59","guid":{"rendered":"https:\/\/www.jameshatton.co.uk\/blog\/?p=2613"},"modified":"2024-03-12T17:55:31","modified_gmt":"2024-03-12T17:55:31","slug":"double-fried-chips","status":"publish","type":"post","link":"https:\/\/www.jameshatton.co.uk\/blog\/2024\/03\/12\/double-fried-chips\/","title":{"rendered":"Double Fried Chips"},"content":{"rendered":"\n<p>credit: The Hairy Bikers<\/p>\n\n\n\n<p><em>The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe.<\/em> Preparation time less than 30 mins Cooking time 10 to 30 mins Serves 4<\/p>\n\n\n\n<!--more-->\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 large potatoes, preferably Maris Piper<\/li>\n\n\n\n<li>sunflower oil, for deep frying<br>To serve<\/li>\n\n\n\n<li>flaked sea salt<\/li>\n\n\n\n<li>malt vinegar<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Peel the potatoes and cut lengthways into roughly 1cm\/\u00bdin slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it&#8217;s worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.<\/li>\n\n\n\n<li>Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It&#8217;s important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)<\/li>\n\n\n\n<li>Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.<\/li>\n\n\n\n<li>Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)<\/li>\n\n\n\n<li>When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.<\/li>\n\n\n\n<li>Tip into a serving dish and sprinkle with salt and vinegar to serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>credit: The Hairy Bikers The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Preparation time less than 30 mins Cooking time 10 to 30 mins Serves 4<\/p>\n","protected":false},"author":1,"featured_media":2614,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[99],"tags":[111,100],"class_list":["post-2613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-recipes","tag-fried","tag-recipes"],"featured_image_src":"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2024\/03\/Deep-Fry-Double-Chips.jpg?fit=832%2C468&ssl=1","author_info":{"display_name":"james","author_link":"https:\/\/www.jameshatton.co.uk\/blog\/author\/james\/"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2024\/03\/Deep-Fry-Double-Chips.jpg?fit=832%2C468&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p89zH1-G9","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=2613"}],"version-history":[{"count":2,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2613\/revisions"}],"predecessor-version":[{"id":2616,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2613\/revisions\/2616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/media\/2614"}],"wp:attachment":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=2613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=2613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=2613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}