Lightly dredged and dusted potatoes to make the best English Chips 'not' deep fried.
Course Sides
Cuisine European Fusion
Keyword How To Make British Chips
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Servings 2servings
Equipment
Apple Corer
Large cast iron skillet
Ingredients
4Large Russet Potatoesscrubbed
1Egg
1Garlic clovecrushed
1/4cupMilk
1cupFlour
2tspSalt
1/4tspCayenne or Black pepper
3cupsWater
1/4cupVegetable oilor meat drippings
2tbspButter
Instructions
With an apple coring tool, remove as many tubular shaped potato pieces from the whole potato.
Place the potatoes in a pot of boiling water with 1 teaspoon of salt, turn the heat to medium and simmer for 1-minutes. Remove and run under cold water.
Lay the potato pieces out on a towel to dry the potatoes.
Meanwhile, whisk the milk, garlic and egg in a bowl and place the dried potatoes into the mixture for 10-minutes, or overnight.
Whisk together the flour, remaining salt and a pinch of cayenne pepper. Place the egg-washed potatoes into the flour mixture.
Place a large skillet, preferably cast iron, over medium-high heat along with the oil and butter. Once the butter melts and begins to bubble slightly, place the flour dusted potatoes into the skillet and cook on all sides until golden brown. Remove and serve.