Author: Dahl, Roald
Book: Danny the Champion of the World
Difficulty rating: Pride and Prejudice
Deliciousness rating: Exceeds Expectations
Part of Dad’s Roasted Pheasant Supper
“There are three things you must always have with roasted pheasant — breadsauce, potato chips, and boiled parsnips” (Dahl 158-160).
Did it measure up?
Lol. I mean, these chips were good. Definitely. How can deep-fried potatoes be bad, right? But is it worth the trouble of making your own chips? Absolutely not. Get the lard and tallow because fat makes everything taste better, but a bag of frozen fries turns out just as well — if not better — than cutting up your own potatoes and going through this everlasting rinsing + refrigeration + frying rigmarole!
Based on recipes from The Guardian and The Caterer
Ingredients & Supplies:
All the animal fat.
- 200 g of potatoes per person
- Beef tallow and lard (enough to half-fill your pan when melted)
- 2 tbs salt
- 2 tbs white vinegar
- Cooking thermometer
- Peel the potatoes.
- Cut into strips of your choosing. We like flat, wide ones, like steak fries.
- Put them in a pot with 2 tbs of salt and 2 tbs of white vinegar.
- Parboil for 10 minutes-ish, until just tender enough to poke with a knife (not falling apart).
- Rinse them in cold water to get the starch off (which will keep them from browning too quickly.)
- Lay them out to drain and dry on baking sheets lined with paper towels for 5 minutes.
- Heat your fat to 360 F. Add the chips and maintain the temp to about 340-350 F. Don’t overcrowd the pan. Cook for about five minutes until they’re cooked through but not browned. (Note: beef tallow smells kind of terrible, like barn.) Use your judgment about when to take them out — some have ends that turn browner.You don’t want them to over-brown. (We cooked them for about 4 minutes.)
- Lay them out on the paper-towel-lined baking sheets, and put them in the fridge until cold.
- Heat the fat to 400 F and refry the potatoes till golden-brown. Put the salt on them right when they come out, “while they’re still vulnerable,” as Emeril says.
Dahl, Roald. Danny the Champion of the World. Illus. Jill Bennet. New York: Puffin Books, 1975.
One thought on “Dad’s Chips”
Did you feel that the beef tallow was essential?