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Old 12-07-2006, 07:27 PM   #11
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Just wanted to thank everyone for the replies.
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Old 12-08-2006, 01:48 AM   #12
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Chef made some chips out of sweet potatoes today... they were pretty awesome, definitely worth a try.
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Old 12-10-2006, 01:30 AM   #13
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I did exactly what everyone said cooked them at low temp until cooked but not coloured then let them go cold and turned up temp and cooking until coloured but they were not crisp and they were tastless. I used serbago. The only choices of potatoes I have are them desire and new. Also I used peanut oil. What oil do you use and what gives them flavour?

Thanks again
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Old 12-10-2006, 01:42 AM   #14
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Try deep frying in olive oil as olive oil has a higher boiling point than peanut oil and perhaps a more agreeable taste.
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Old 12-10-2006, 05:43 AM   #15
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Quote:
Originally Posted by regga
I did exactly what everyone said cooked them at low temp until cooked but not coloured then let them go cold and turned up temp and cooking until coloured but they were not crisp and they were tastless. I used serbago. The only choices of potatoes I have are them desire and new. Also I used peanut oil. What oil do you use and what gives them flavour?

Thanks again
regga
I don't have a problem with flavour using sebago potatoes regga, all spuds are a bit bland. I would guess you used red soil from Atherton and the new potatoes could be from Victoria, they've just started digging. Don't use desire, they're more for boiling. Try and get some true pontiacs, red skin, they work well. Sounds to me that they just needed a bit longer on the second cook. Give the olive oil a go for sure, for cooking at home it's not that expensive and you won't need to crank the temp up so high. If you used it at 165C for both cooks the chips will take a little longer but they will be more crisp.
Trial and error is the go
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Old 12-10-2006, 04:56 PM   #16
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Quote:
Originally Posted by regga
I did exactly what everyone said cooked them at low temp until cooked but not coloured then let them go cold and turned up temp and cooking until coloured but they were not crisp and they were tastless. I used serbago. The only choices of potatoes I have are them desire and new. Also I used peanut oil. What oil do you use and what gives them flavour?

Thanks again
regga
I've never used a thermometer for cooking chips. Heat the oil until a small piece of potato dropped into the oil bubbles and rises immediately to the surface. Wash and dry your potatoes, leave on a tea towel. Drop the chips in the oil a few at a time, until the whole pan is full, Cook for 10 - 15 minutes.
But then I make some pretty large chips...
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Old 12-10-2006, 05:28 PM   #17
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Quote:
Originally Posted by regga
I did exactly what everyone said cooked them at low temp until cooked but not coloured then let them go cold and turned up temp and cooking until coloured but they were not crisp and they were tastless. I used serbago. The only choices of potatoes I have are them desire and new. Also I used peanut oil. What oil do you use and what gives them flavour?

Thanks again
regga
I read all the posts again. After the potatoes are cut I put them in bowl under the faucet and rinse until the water remains clear. That might be what Clive meant by wash and dry. This is a pretty important step with Russets. I'm not familiar with the other varieties mentioned.

I usually fry in flavorless soybean oil, but regarding flavor. No one has mentioned salt which of course should be added as soon as they come out of the fryer the second time.

Sorry to hear the first result was less than satisfactory.
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Old 12-10-2006, 06:47 PM   #18
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Quote:
Originally Posted by Gretchen
Could be if he is English.
In that case, the potatoes can be fried at 350* until light brown, cooled and then refied at 375* until crisp and brown.
I interpreted the post to mean "fries" as well. I don't know too many people who make homemade potato crisps (chips to the Usian's).

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Old 12-10-2006, 06:49 PM   #19
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Quote:
Originally Posted by college_cook
Chef made some chips out of sweet potatoes today... they were pretty awesome, definitely worth a try.
Sweet potato shoestring cut "fries" are absolutely wonderful. Give them a try sometime!

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Old 12-11-2006, 11:45 AM   #20
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I'm not sure of the types of potatoes you have in Australia but her in the US there is a type of potato called a russet. You still need to be careful about the region they are grown in. I live in in Wisconsin and the russet potatoes grown here have a higher moisture content then the Idaho grown variety. They drier potato is better for deep frying.

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