Side dishes · Serves 2
Chips fried in ghee
Potato sticks fried twice in ghee, to a golden yellow colour.
- Preparation
- 20 minutes
- Cooking
- about 25 minutes, in batches
Recipe suggestion: quantities and times are indicative.
Start cooking ↓Ingredients
Serves 2
- 500 g yellow-fleshed potatoes
- 500 g ghee for frying (in a saucepan about 16 cm across it makes a layer just under 3 cm deep)
- Fine salt
Preparation
- Peel the potatoes and cut them into sticks about 1 cm thick. Rinse them in cold water until the water runs clear, then dry them very well with a tea towel.
- Melt the ghee in a deep saucepan and heat it to 160 °C, checking with a kitchen thermometer.
- First frying. Fry a few sticks at a time for 5–6 minutes, until tender but still pale. Drain them on kitchen paper.
- Second frying. Bring the ghee to 170–175 °C, without going above that, and fry the potatoes again for 2–3 minutes, until golden yellow. Drain, salt and serve.
- Turn off the hob and let the ghee cool completely before moving the saucepan.
The role of ghee
Ghee is the frying fat: the smoke point of Ghee BIO, 250 °C, stays well above the temperatures in this recipe.
In the kitchen
Use a deep saucepan filled no more than a third full, and fry a few potatoes at a time: the ghee foams less and the temperature stays steady.
Safety
- Fry below 175 °C and stop at a golden yellow colour, without letting the potatoes darken. This is the guidance in Regulation (EU) 2017/2158 for reducing acrylamide in fried potatoes. Source: Regolamento (UE) 2017/2158 sulla riduzione dell’acrilammide.
- Never leave hot fat unattended. If it catches fire, turn off the hob and cover the saucepan with a lid, without lifting it. Never use water. Source: FDNY, Sicurezza in cucina (scheda in italiano).
The move that makes the difference
Two fryings
The first, at a lower temperature, cooks the inside. The second gives the colour. Stop at golden yellow.
