
This is truly inspired by Heston Blumenthal, chef-proprietor of the Fat Duck restaurant. If you have watched ‘In Search for Perfection’ on the TV a while ago, you may have seen how this 3-star Michelin chef has found his way to make the perfect chips ever – crunchy on the outside and fluffy in the middle.
I tried his way of making my perfect bowl of chips. Even though I skipped a few steps, the result turned out to be miraculous! I truly enjoyed this perfect chips and it’s undoubtably a good companion for the Sunday roast. Not to mention to substitute the soggy chips that you usually get in your Fish & Chips!
If you plan to have a good Sunday roast this coming weekend, try to make your perfect chips.
Here’s the method to make the perfect chips.
Yum! What variety of potato did you use? Maris Piper, Desiree or King Edward make delicious, crisp golden chips with a light and fluffy centre!
Chip Lover,
I usually use Desiree or King Edward… 🙂 I think they are the best!
An absolutely delicious-looking snack; thank you!
I am also a fan of Heston Blumenthal’s and have learned much from watching his series ‘In Search of Perfection’. In one of his programmes he proved that roast potatoes that are first parboiled with salt turn a deeper, more golden colour in the oven than potatoes pre-boiled without salt!
I look forward to trying your recipe tomorrow.
Juno