The best way to cook chips (French fries) at home

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Is making chips at home worth the effort? And what's the best way cook them? Let's find out.
RECIPE: Chips - www.andy-cooks...
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Director, Chef and Host: Andy
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[@rozasupreme]

Holy shit. Someone who actually advised alternative potato breeds based on where you live in the world. Bless you

[@jijikal]

Andy....top notch

[@Ed.Mantle]

Came here to post this - absolutely wild not to hear someone say Yukon Golds and leave it at that.

[@cookiedoughdynamo2747]

This is what frustrated me seeing other videos on how to make the best fries or in direct comparisons (looking at you Joshua Weisman). If you want to make a better fry start with the right kind of potato.

[@stephenleader-s9x]

In the UK the potatoes are MARIS pipers not MORIS pipers.

[@networkn]

Missed NZ though :)

[@Stickiest_Man]

I see a lot of people freaking out about Andy putting fries on bread.....that's the most accurate example of what chef's eat during service I've ever seen

[@Chef-Bret]

Honestly, that goes for anything that we can get our hands on to eat quickly.

[@kyroplastics]

It's an absolute staple in the UK (and I presume Aus / NZ) when you need something hot quickly. We spend most of our long cold winters debating whether it's a sarnie, a bap, a barm, or a butty. Then we move on to to the great scone / scon'e' debate until we all agree to just burn the pub down for warmth.

[@Hellknight27]

@@kyroplastics I'd say as a kiwi it isn't a staple meal here like it is in the UK, but we certainly do it.

[@BurgoYT]

Not a chef meal, it’s just a thing we eat in Aus, uk, nz etc. don’t have it often but man I love it when I do

[@mariannetuite7411]

And every Brit out there

[@jonpowell8014]

UK here and i can wholeheartedly state that Andy's contruction of the chip buttie at the start of the video is sheer class!!! 😄

[@andy_cooks]

thanks mate!

[@unzippy]

Apart from the fact that the majority of Aussie chip shops use frozen chips 😢

[@aserioussalamander9475]

That's Uncle Andy, my friend.

[@niki-mars955]

As a fellow Brit, I concur!

[@PossiblyAnIrishGuy]

Another note about adding vinegar to the water when par-boiling potatoes for chips: vinegar (an acid) slows down the breakdown of pectin in potatoes. Why does this matter? Well if you boil chipped potatoes in regular water, you'll eventually see them start to break down and maybe even fall apart; this is because the hot boil water is breaking down the pectin, pectin acts like a glue holding potatoes (and plenty of other vegetables/fruits) together. Without it, they just fall apart. So adding vinegar lowers the pH of the liquid they're boiling in, allowing you more time to par-cook the potatoes without them falling apart on you. The opposite is also true: if you add baking soda (a base) to the water and boil spuds in them, they will fall apart almost immediately. Thing is, they won't be soft; they'll just be tiny chunks of raw potato. Even just a slight bit of either an acid or a base can drastically affect the structural integrity of a piece of vegetable when par-boiling. There are some bean recipes around the world that deliberately use baking soda so the beans go to mush much faster, handy for things like refried beans I imagine.

[@CandaceCullen]

Thank you for the breakdown! I really appreciate the science behind it and find it fascinating. Helps me understand the why so much better.

[@KevinoBrien-pm8mj]

And the corollary adding baking soda to water to make it more basic will increase the breakdown which is great for roast potatoes

[@SnatchBandegrip]

Came here to post this. I wonder if the vinegar is responsible for the effect on the skin on the air-fried potatoes.

[@RetroFab]

Baking soda + Marrowfat Peas = Mushy Peas... excellent with fish and chips 👍🏻🤤

[@andersonomo597]

I never knew the scientific reason behind that so THANK-YOU! I always add a touch of vinegar when cooking potatoes for potato salad because it keeps the cube from falling apart. My parents hail from Slovenia and there's a traditional dish made with potato chunks, water to BARELY cover, topped with a layer of sauerkraut and a dash of vinegar or white wine, cooked until the potatoes are tender and served topped with basically a pork confit. It's DELICIOUS and the potatoes get a slight skin while being soft and tender inside. The humble spud is a thing of beauty! Cheers from Oz!

[@AnthonyRiddle]

I just read up a little about you. I didn't realize how big of a star you actually are. Dude, you are killing it on the internet. Congratulations on becoming the superstar you are. Love the videos. Ive followed several of your recipes and your food is delicious.

[@jfsf8963]

Glazing

[@andy_cooks]

Thanks mate, I appreciate it! And thanks for watching

[@m.-fp8rd]

His cookbook is excellent!

[@adampokrovsky2441]

Andy i really appreciate a chef on youtube or TV saying their food isn't good initially. Every tv chef you watch... OMG the food is so amazing.... I doubt it. Appreciate the transparency!!!

[@AnoJanJan]

Growing up, my mum always did the double cook back in the day when everything was shallow fried. We’d hover around her like seagulls & devour them as soon as they were ready. Omg they were soooooo good!

[@leescooking]

They are so good shallow fried, lots of little crispy bits, some under done, some over done but so good.

[@__Raziel]

Andy, those were the best home-cooked chips I’ve ever made. The vinegar boiling trick is absolutely insane! I was skeptical at first, but man, they stayed crunchy till the very last bite. I can't thank you enough. Looks like I can officially take my dad’s place as the family’s chip maker. Cheers again, mate!

[@NeuroBe]

In Belgium (where fries were invented of course) we use dedicated fryer appliances with built in thermostat. We never boil in water, but do first cook at 160 C. Beef fat is indeed best, but due to health concerns we mostly use a special vegetable oil mix for fries. 2nd cook is at 180-190, yes the temperature drops a bit with those consumer appliances. So all in all very good explanation. Just don't get the vinegar and ketchup part, everyone knows that fries go best with mayo! 🙂

[@GeertClaes]

👍 this is the way

[@MrROCKYNO]

Andy went outside for the Intro. 😉It looks great! I love your video production and learn a lot from your cooking videos. Keep up the great works!!!

[@thedutchgamerguy8580]

really liked the "on location" bit at the start, refreshing to see Andy outside the kitchen!

[@davidpaylor5666]

That's a great run though of perfect technique, nice work mate. One I would add, and it only works if you are making a single pan of chips, is to cut the chips, soak in cold water (with added vinegar to keep the colour bright, just as you do) but then pat them totally dry and let them dry further for an hour on a rack in the fridge. Then you put them in the pan in COLD oil and turn on a moderate heat. When they look done they are done and they will be absolutely perfect. You get the slow cook to soften the inside and then the hard heat to give you a crunch. They're like deep-fried clouds. Try it. I think it's from Joel Robuchon and he knew the score where spuds are concerned.

[@760Piper]

Andy in the wild!!!! Love it!!!

[@dantem5228]

Chips in buttered bread and sauce oooof. (Aussie with Scottish background BTW.) It seems like the rest of the world is missing out after reading some comments.

[@andy_cooks]

They really are

[@ParkourBrian]

Starch on starch with a starchy sauce? It’s not even a vegetable at that point 😂

[@Mr_Mooo]

Aussie here now lliving in the UK but in London area. I get my local bakery to make me sausage rolls in a buttered roll with sauce. At first people stared, but I have now convinced a few locals (plus some of the staff) about how good it is.

[@stephen6739]

​@@Mr_Mooocame here looking to see if anyone else made this comment, It's the best.

[@m.-fp8rd]

@@ParkourBrian ketchup is definitely a vegetable. U.S. schools said so 😹

[@wfmk]

Buy chips from your local chippy. Keep them in the wrapping. Let them cool, then whack them in the freezer. Airfry when needed. Works a treat. Great channel, Andy.

[@andy_cooks]

I like your approach!

[@whylie74]

Do you refry when you get home?

[@m.-fp8rd]

Excellent! No oil was used in the preparation of this excellence 🍟

[@wfmk]

@@whylie74 They've already been fried in the chippy. Re-airfrying is essentially double-frying them, and has a similar taste &texture to Chinese takeaway chips which are usually pre-blanched here in the UK.

[@whylie74]

@ so you put up with soggy chips when you get home then?

[@crooksnkings]

8:54 The disappointment of when he had to say fries tho… I felt it in my American soul

[@andy_cooks]

😂

[@Esbbbb]

Finland coming in... I just put them on the balcony in the winter and they will cool down and dry out quickly :D

[@Mayhemzz]

My mum always double fried our homemade chips, never bothered boiling them beforehand. First fry at ~170C for about 4 minutes, leave them to cool, second fry at 180-190C for another 6-8 minutes depending on how crunchy you want them. It has always worked perfectly well for my tastes. Also living in Tassie for 5 years showed me that Dutch Creams down there are the best potatoes in Australia, in my opinion!

[@Danny2k34]

The reason you're getting uneven chips in the air fryer is because you need to shake them every now and then to cook them evenly.

[@phystromo4493]

I knew someone in the comments would already have mentioned this !!

[@StephEvans-p3m]

If you shake the air fryer pan every few minutes it will help to get a more even cook/colour

[@2_pelicans]

also dont cook them so far past good, no need to cook a fully ready chip for 15 minutes, andy should have gone or at least shown the difference to a properly cooked one at 5-8 minutes

[@vilijanac]

You should try Marsield Tats. It is baby potatoes quartered and boiled for 8-10 minutes in Vegeta seasoned water. After steaming off, they get pan fried, to be finished in the oil with garlic and Rosemary. Once done Parmesan is grinded over them to top in the pan. I know nothing is French, just something I always make.

[@tkmx4126]

Thanks Andy! Love the air fryer comparison too

[@garybailey7835]

Tried your Chip recipe tonight with my home made cheese burger. Definitely the best homemade chips I’ve ever made.

[@WYXLR8]

Vinegar in the water, the key! Thanks for highlighting the various potatoes, various fats and oils. Probably the most helpful video I've watched on cooking one of my favorite foods! Handy plug for squarespace too!

[@marionkrc8295]

Andy one of the best chef ever , honestly this guy can cook anything,..trust ❤️

[@bradleybaker9588]

From Pittsburgh, PA, USA. We have a famous sandwich chain named Primanti’s that puts chips (fries) on a huge sandwich with meats, cheese and vinegar slaw. It’s divine and wouldn’t be as good without the fries.

[@haxborn]

I've done a lot of experiments with cooking fries in the air fryer, and the reason they turn out uneven is that the air fryer dries out the ends, causing them to burn faster. If you open it up and give them a stir every 3-4 minutes (about 3-4 times in total - just make sure all the sides are coated with oil after each stir), you'll get a much more even result - closer to real deep-fried fries.

[@joelthemole3020]

Something that can help with the air fryer version is salting+other seasonings on the chips before cooking, it can help crisp them up if you salt, let them dry, then tallow and air fry them. Also for people in the USA if you toss your fries in both salt and the cheap Kraft style grated "Parmesan" cheese before cooking them it adds a nice flavor and the way the grated cheese bakes on provides extra external texture, sort of the same way ruffling them up before cooking does.

[@feynthefallen]

I think Andy taught me more about cooking than all my teachers together. I think he's third after my mom and my granny.

[@williamroberts6294]

You cannot beat chip butties thick bread with lots of butter salt and vinegar absolutely perfect.

[@Barracartel]

Fishing finger and tom sauce sando = next level

[@andy_cooks]

the best!

[@nancycox204]

I've also seen people use a cast iron dutch oven, as the cast iron takes a while to heat up and holds the temperature fairly well. It also helps re-season the cast iron a bit.

[@PowerPunch360]

I bought a T-Fal deep fryer. It makes frying a breeze. No need to fiddle with the temperature, hassling with getting stuff out of the oil or oil splatter in general. Should've gotten one years ago.

[@respectpleasethankyou]

I saw a video that did a study on air frying. It suggested cooking longer at a lower heat for better results and for lower A.G.Es Thank you, Chef Great content 🎉

[@deathspank9573]

I steam mine instead of boiling. The reason being i have left some chips in the water too long and they get mushy, whereas if i steam them they tend to hold their integrity a bit more. The only thing i would say is, when you steam them they tend to get a bit of a slick potato starch coating which can cause a bit of discolouration when frying. So i steam them, take the tray out, pour over a boiling water rinse, then let them dry. Its also good when you are cooking something in the pot water, and you can still steam the spuds at the same time.

[@rb2312]

when i do chips in the air fryer, i get best result when cooking them along side sausages. tossing them in the basket a few times to so that the fat coats the chips. As it happens, i just cooked a portion with some German Bratwurst, and had some Currywurst mit pommes. For those not in the know. that is Bratwurst in a curry sauce, and chips coated in a dusting of paprika, and served with mayonnaise.

[@Shiirya]

An interesting aspect of the air fryer, is that you can easily play with flavours. Like you can coat them with various things and cook them, while in the oil you would have to add any spice or things after and thats not the same, also air frer is way less messy, its easier, its faster. but generaly unless you got a big air fryer you may make a bit less quantity. So all tools has their pros and cons, personaly i wasnt sold on air fryer and i started using it because i got one offered, its a cheap and small one and yet i was pleasantly surprised with different thing you can make in it. For fries, occasionaly i dont wanna botheri blanch some potatoes and here it goes in the air fryers, and thats it, no need to prep a oil bath and all and you got quick fries

[@Milky1507]

Thanks andy another awesome video before i go to bed ❤️

[@woofhound]

I use rice bran oil and start cooking the chips in cold oil, no pre cooking the chips, they come out perfectly crisp and fluffy inside.

[@TechDaddyFr]

In Belgium (where you'll find the best fries if you didn't know), fries are traditionally cooked 100% in beef fat. We cook them twice but never in water, twice in beef fat. Once at 160-170°C to cook them, and once at 190°C to crisp them and make them golden. Pretty much everybody here has a deep-fryer at home, you can just select the temperature, no need for thermometer.

[@djow3l]

fried, not cooked, mister best fries in the world.

[@TechDaddyFr]

@djow3l Sorry that you are triggered by a country's reputation. Frying is a cooking method, one is just more precise than the other. And sorry if I made a mistake in my 4th language. Don't forget that when someone on the internet is making a mistake in English, he is most likely making the effort to speak your language so you can understand it in your only language. Just a perspective you should have 😉

[@awinbisa]

Well said sir. And frying is a form of cooking. Your English was fine.

[@gverlies]

As Belgian citizen for 61 years, I can only agree with you. There just is no better way to make good fries

[@FoolOfATuque]

Have not been to Belgium, but my coworker was telling me about when he went. Also lots of different sauces to choose from when you go to the shop he said.

[@urssoz]

For Brazil you're looking for the Asterix one, it's the pink potato most markets have! If you're lucky, the one they call HOLANDESA is the dutch cream, which is also amazing, but very hard to find!

[@MrEcted]

Oh damn, it's the vinegar I was missing! I was making mine basically the same way but I never tried adding vinegar, and noticed that mine do brown way too early. Mystery solved, thanks man!

[@jeremyayers5353]

I just turn the heat on low, put em in the oil until they dry out and then turn the heat up at the end for the crisp. They’re a bit oily but it’s definitely easier.

[@Karak-Fak]

Air fryers that have a rotisserie with a cylindrical cage are way better for chips. Way more even. Plus they rough up the chips a little bit more. Awesome vid as per usual mate.

[@padders1068]

Chips/fries on buttered soft white bread (sliced, roll, hot-dog bun etc) with condiments of your choosing, are Food of The Gods. I only put lashings of salt on mine, but each to their own taste preferences.

[@johan.p394]

So many people are focusing on the chips in bread thing. We do it in South Africa as well.

[@kazwilson425]

It's like a location finder for Andy's audience. British Commonwealth countries be 😍 and then there's everyone else lol

[@chrisdebayle]

Absolutely magnificent! Love the methodology behind this.

[@kelysemurphy682]

Love the format of the video , the scenery, and that we saw you shopping a bit 😊

[@akabreadley]

Gonna make these for my kiddos this weekend. Thanks, Andy!

[@SerpentNED]

When I make my fries in the airfryer (I use fresh store bought ones that have been partly pre-fried(or cooked) already I believe), I do 17 ish minutes on 180C. In my experience 200C is way too high of a temperature. And they come out perfectly, nice and crispy and very evenly browned. Just be sure to toss them around halfway.

[@PeppercornVR]

My idea is get a cheap saucepan with a lid you can dedicate for frying. You can store it with the oil in a cupboard for later just make sure you clean off any oil on the sides. An IR thermometer will work for oil also. Vegetable oil will work as well and would make it easier for the everyday person. Always double fry the chips and remember to salt them as soon as possible so it will stick.

[@helmetculture]

Andy you literally post this for 9AM new york time and not Australian time. You sly guy good thing i have post notifications on 😂

[@dennis1143]

For the Airfryer: Spray your fries again after 10 min in the airfryer. (Or do it every 5 min) This will make them way more crispier and less dry!

[@tobiasnyvelius993]

Great video, Andy!😀

[@RovingPunster]

I definitely plan to try this. Ive always cut my fries thinner (my mandolin tops out at only 1/2 cm), then I partially air dried (2hrs in a food dehydrator) before a double fry, but they tend to overbrown. This method (preboiling with a little acid & salt, then air drying before a single long high temp fry) seems better.

[@RovingPunster]

UPDATE: THE METHOD IN THIS VID WORKED GREAT ! 😁 Caveat: the 30 min cook time (incl the 10 mins needed to reach boiling) seems 5 mins too long for me, so I went with 25 mins ... 10 to hit boil + 15 to simmer. Aside from that, it worked like a charm. I was especially surprised by how well the light dose of acidity delayed the maillard reaction. This is now my new default MO for french fries, even though I now have to hand cut everything to ensure its 1cm thick (twice as thick as my mandolin). Totally worth it.

[@ThisOldManOfTheSea]

I would suspect that one of the major reasons that people don’t cook chips at home (other than oven or air fried versions) is the pain of having to manage large quantities of fat/oil between fryings. It goes off reasonably quickly if you don’t filter it and store it in airtight containers. There’s also the problem of the smell permeating your home unless you have perfect extraction. I’ve made Heston’s triple-cooked chips for 9/10 years but the faff limits it to 2 or 3 times a year at most. Maybe if in lived in the antipodes I’d cook them outside but here in dear old blighty it’s always raining! I will give your vinegar method a try with Morris(sic) Pipers 😂

[@Mateuszyk]

Very true! I have a simple oil fryer that hold like 2.5kg of fat and dealing with oil and maintaining the machine take so much time! But is very rewarding! Homemade deep fried chicken? Oh boi! I use the water + starch trick to clean oil after as first step, second is coffee filter. And to make cleaning of kitchen easier: I use big piece of cardboard on my countertop to not get everything messy and short cleaning time 👍

[@errol1935]

I’ve found that chips in an air fryer need plenty of oil, and turning every 5 mins. I cook mine on 200°C for 20 mins.

[@stephenhollinrake916]

I take mine out halfway and re oil them !

[@nevyn38]

There's a trick to air fried chips. I wish I had come up with it but that effort is thanks to Chris Young. He's got a video where he takes freezer chips and turns them into near on the best chips you'll ever try. His method takes frozen chips, and puts them in hot/warm water for a minute. He then drains off the water and bashes the chips around in a plastic microwave proof container. He puts them in the microwave, covered, for 5 minutes and then into the air fryer for 15 minutes. Once the chips are done, THEN add the fat and salt. I've had a bit of a play and it totally works for roast potatoes too. Boil peeled potatoes. Once tender, drain them and then give them a little bash in the pot (put a lid on them and be quite rough to get a bit of texture on them). Throw them into the air fryer for 25 minutes or so (they're a lot bigger so take more time). Once done, throw them in a bowl and add fat and salt. The video is here: kzbin.info/www/bejne/r6iQXoGCn791hM0

[@jesseross2641]

It’s so surreal watching a KZbinr go to the places I go

[@Mr_Mooo]

My biggest concern with cooking chips isnt the technique but what do you do with the oul afterwards? How do you store it and how many times can you reuse? I have seen you talk about how to dispose of oil, but oil aint cheap and the ammount you need to make chips doesn't seem worth it unless you can get a good dozen or more fries out of it.

[@pulykamell]

My favorite method is to put the cut potatoes in cold oil and just cook it over medium high until they look properly golden brown. That’s it. Only good for single batches, but works amazingly well for a method so simple. Sure, double fry is the classic way to go, but this gets 95% of the way there with little effort.

[@Blag_Cog]

In an airfryer you always have to shake em up or flip them once or twice (or more for the most even cook) to make sure they aren't uneven like that.

[@GrifKilla97]

Chip sandwiches were a staple of my parents "it's too bloody hot/can't be bothered cooking" meals! I have very fond memories of a big paper roll filled with chips on the coffee table, surrounded by bread, butter, tomato sauce and Vegemite, and all of us sitting on the floor munching on chip sandwiches under the Aircon!

[@robonguitarnz]

One trick I use in the air fryer is I give the chips a shake every 5 or 6 mins, helps the evenness. Now I gotta make a chip sammie!

[@graemefenwick6925]

Thanks Andy. I've not got my chips where I've wanted them. I'll have another go with sebago and put some vinegar in the water. BTW i find ghee much easier to find and cheaper than other oils. Has a high smoke point, be interested to know your thoughts on using it.

[@jack_crutons]

Fries in bread is wild😂

[@rustymackemingrancanaria6360]

What ? Wild ?? Its bloody normal mate.😂 it called a chip buttie ..= chips in bread n butter ( and for me) with 🍅 ketchup & heinz salad cream ( not mayo they do not compare ) ❤❤❤❤

[@TheBigk1964]

I'm aware of Heston's recipe, but it is a faff! I, like you, cook twice. The results are fabulous!

[@polini1982]

Cut potato to 10x10 mm. Fry in 100% beef fat at 170 degrees for 10 minutes. Allow to cool completely to room temperature. Then finish frying at 190 degrees. Greetings from Belgium

[@gonnaw1n]

Just a quick question, I was told never to put hot food into a fridge because of bringing the temp up of the fridge. Is this actually safe to do?

[@highcue]

perfectly safe but not energy efficient and some food like freshly cooked bread need a slow cooling time for ideal result

[@peteroz7332]

you meant "bringing the temp UP", right? 🤔 you put a hot food in and the temp rises...

[@kyroplastics]

As long as you are not putting huge quantities of hot food into a fridge it is perfectly safe. With pretty much anything you just divide it into portions so that it cools quickly. It's actually probably safer than letting it get to room temperature. Fridges have not had a problem with handling this since the 1950s.

[@zimzalabimza]

Yes leave on bench for a while until it has cooled down a bit before putting in fridge. You don't want to bring the temp up of the surrounding food for it to be cooled back down again.

[@Shiirya]

It depends, the most important part is that you can mess some of your food, like if you put something smoking hot in the fridge and you got butter next to it, the time it cools down you might have melted your butter for exemple. So generaly you let something cool down a bit and let the steam escape before adding in the fridge to finish it cool down

[@rayrieder2380]

Always like your videos Andy. And I always enjoy seeing you.

[@JohnHuntPhotography]

You Andy......'are the man' excellent video as usual

[@richardggeorge]

Thanks for not using toxic seed oils. Nice work!

[@awinbisa]

Toxic?

[@kerryknight4612]

Great if you have the extra time. However, in the real world I have purchased a good home deep fryer, bought commercial grade oil and chips. Look for a 8 liter fryer. I recommend Gold Leaf Oleo oil and Marvel crinkle cut chips. Both available through either PFD Food Services or Bidfood. Both sell to the public and at first glance it may appear a bit expensive, but for around $100 you get 12.5Kg oil that lasts a LOT longer than normal shop bought oil and 15Kg of pre cooked chips. Cook from frozen at 180 degrees for about 4.5 minutes. Longer if you want them crunchy. Don't overdo it though as you will burn the oil and reduce it's lifespan.

[@stevewilson8752]

Mate excellent video on how to do a near perfect chip from home 😄👍 Beautiful on really fresh bread or Tiger Rolls with real quality Butter (not margarine if you can gelp it ) the melting of butter when you stack on a heap of hot chips is Yuummo delicious 👍 il be cooking chips your way from now on at home ! Good stuff Andy 😊

[@hammalamiri12]

Chris Young who worked for Heston has a great video on air fryer chips on his channel. The man is a genius, however you are still the most likeable chef on KZbin. Cheers Andy

[@aragregorian6039]

Thanks for the lesson Andrew. So vinegar stops the maillard reaction. I did not know that.

[@londonclubbernz]

Hasn't watties done this for us? I used to love having the fish and chips on my lap for the ride hone from the fish shop. So warm and comforting.

[@mattprendergast280]

Living in Dunedin we had a fish and chip shop, could get $2 chips, loaf of bread from the dairy across the road, plus the butter and tomato sauce from home, there’s lunch for at least 4 of us

[@almorgan9005]

Hi Andy, Great vlog as usual. I'd be very interested in learning about your cooking oils, ie, what oils are best for various dishes, how many times can you reuse various oils and the smoking heat of different varieties of oils. I've always found that a good old chip butty to be one of the most comforting staples during cold and wet Sundays .

[@mordygreenland4233]

triple fry takes too long. proceeds to spend 1.5 hours making fries

[@angelikamessenger1237]

I live in the UK and our chip shops have "chip shop vinegar" or "non brewed condiment" much nicer because malt vinegar is very harsh in comparison. Check it out & Enjoy your fish & chips!

[@petitfour7687]

❤❤❤❤❤ thank you chef Andy! Let's try this and see the outcome! So the potatoes should be white and not yellow inside depending on the kind of the potatoes?

[@josipjednar2100]

you should try seasoning the fries with VEGETA. It is a mixture of spices from Croatia

[@wfmk]

MSG ffs lol

[@RoadToTheCup]

When you soak your potatoes, YES! it removes the starch, but also the oil lasts longer.

[@g_e_o_m9369]

Hi Andy, I've taken to pre-cooking my Chips in the microwave - under a bowl of salted water for 10-12 minutes - allows the chips to cook through but without breaking up as you may get in a pot of boiling water. Never seen it mentioned, in fact most youtube chefs seem to despite the value that can be achieved in a microwave when properly used. Maybe you could test nuking verses boiling for the first cook and advise your professional opinion.

[@timbox74]

Great video Andy, I almost do the same, but I do fry my chips in veg oil and I also use potatoes labelled as baking potatoes, I've found the Melody or the Manhattan version work well in the UK, got to be real careful after par boiling for that length of time or you could be making mash instead (butter, white pepper and cream on stand by) 🤣🤣 I do have the Tefal OleoClean Pro so I do feel like a chip shop when I am cooking... Keep the great videos and shorts coming, been watching them for ages 👍👍👏👏

[@steveh7866]

Nice tip about the vinegar for chippy style chips. If I'm having a quick and easy tea like egg and chips/cold ham and chips then I actually want browned chips - I think of chippy chips and home chips as different things.

[@Maxim.Nazarenko]

The quality of video is very good.

[@TheBuzurk]

As a former fussy kid chips only every meal,farmer, greengrocer and wholesale buyer. Yes sebago the old ones shooting, lower water content. Blanched. Beef is best awsome like they used in old days. Chips are favorite of everyone but always served frozen crap often from overseas. Shops with fresh cut chips are rare from health regulations and labor costs. Great vids a generation doesn’t know a real chip

[@truemenimprovedaily]

The only issue that I have with many air fryers is that the surface area is very small so it’s easy to overcrowd. I purchased a ninja oven/air fryer that has a lot more surface area but it does take up a lot more countertop space. Makes great air fried food though

[@humbalomba]

chris young has a great video about how to do fries in a air fryer.

[@Saintdog000]

Bro, i love your videos so much!

[@andy_cooks]

Thanks mate!

[@Megalodon1986]

Nice video. In the Netherlands you just take the biggest floury potato you can find, to get some nice long fries. But, most of the time, we just buy pre-cut, pre-cooked. So they only need 5 mins in the deepfryer.

[@707ridah]

The double or triple method with peanut oil and duck fat is by far the best I've made in my times as a chef

[@bensmith7536]

white bread, buttered hot chip sanga is a memory of summer that will never leave me. EDIT: that and a bowl of fresh crispy salted chips with a zig zag of tomato sauce over the top, not too much so you get some fresh chips, some tomato sauce on top.... aah i can feel the sunburn and taste the salt water breakers now....

[@amcconnell6730]

Best home method? The cold oil fry. :D Blanch 'em as seen above. 80% freeze 'em. Put 'em in pot of cold (room temp) oil. Turn on heat to medium. They're done when the colour is right ('bout 20 mins). As the oil heats up it does the two fries by itself, no temperature testing required, no pulling out and putting in the fries, no spatter (as the water steams off as the oil gently heats up). Crispy cold-oil fried fries. :)

[@nzaud]

That's radical enough to make me want to try it ;)

[@shiningone3538]

Going to try that thanks 👍

[@pratyushpadhy29]

My fries turned out so perfect, even my diet forgave me. 😂😂 Thanks for sharing this Amazing method ❤❤.

[@Magic4599]

Andy I do that . Streamed potatoes , cut the next morning into wheels , fry in a little canola , serve with fried onions and eggs.

[@mej6519]

Im only here for the chip buttie, thick sliced bread, well buttered, malt vinegar, salt, tom ketchup, doubled over or clapped together. Bloody perfect.

[@andy13771]

love the video but the move at 2:33 scared me haha

[@Mav_F]

Actually, the double and sometimes three times cooking chips might have become more famous after Heston did it in his restaurant. A lot of people in my generation and earlier will remember that old Fashion Fish and Chips shops used to do that all the time. The reason is that when customers came in, they were almost cooked and saved cooking time, etc. Also, make large batches before the lunchtime or dinnertime rush. Sometimes they used to cook them three times because they had to reheat the chips after being in the tray as leftovers from other serves.