Twice-Cooked French Chips

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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There is nothing quite like the crunch of perfectly prepared twice-cooked chips. This vegan-friendly recipe focuses on a simple but essential two-stage process: blanching the potatoes in salted water before deep-frying. By parboiling the russets first, you ensure a light, fluffy interior that contrasts beautifully with the crisp, golden exterior. It is a classic technique used by chefs to elevate the humble potato into something truly special.

These homemade chips are an excellent side dish for a variety of meals, from plant-based burgers to a traditional Sunday roast. Using rapeseed oil provides a clean flavour and a high smoke point, making the frying process safe and efficient. For the best results, remember to dry the potato sticks thoroughly before they hit the hot oil to achieve that signature professional finish.

Ingredients for Twice-Cooked French Chips

900g unpeeled russet potatoes (about 3 large), scrubbed
Canola oil (for deep-frying)

How to make Twice-Cooked French Chips

Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.

Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 177°C. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.

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