Sous Vide Chips

Sous vide-brined chips finished with a deep fry for a crisp shell and fluffy centre.

Tags
Source
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 20m
Total: 35m
Ingredients
  • 500g potatoes (Désirée or King Edward), peeled and cut into 1cm batons
  • 120ml water
  • 1/2 tbsp salt
  • 1/4 tsp caster sugar
  • 1/4 tsp bicarbonate of soda
  • Vegetable oil, for frying
  • Salt, to taste
Instructions
  1. Combine the water, salt, sugar and bicarbonate of soda in a sous vide bag with the potato batons.
  2. Sous vide at 90°C for 15 minutes.
  3. Deep fry until golden and crisp — deep frying gives much better results than air frying.
  4. Season with salt to taste.
Back to Recipes