By Dani-elle Reiljan.
The humble potato has been feeding us for thousands of years, but recent shortages across Australia have us thinking, have we been taking the plain potato for granted?
Devastating floods across the southern parts of the country during recent months forced farmers to sew later in the season and with less to offer out of recent harvests, this has meant consumers may need to reconsider their meals.
While potato chip factories are scrambling to get the classic frozen chip back on our supermarket shelves, there could be another shortage of chips just around the corner, as the lack of supply from this season rolls over to the next.
So how do we tackle the turned-up noses when we set down a plate of fish with no chips on the dinner table for another Friday night?
What are we expected to say back to the barmaid at the pub when she says ‘Sorry we can’t offer chips tonight with your parmy’, apart from ‘Sorry, what?’
I know what you’re thinking, there’s no way it will come to this, but unless you’re prepared to give up your French fries with chicken salt, your soggy chips with salt and vinegar, or your pie with mushy peas, chips and gravy, you’d better pay attention.
It’s okay, don’t fry about it. We have some tips on how to get that perfect golden crunch. We just have one question - how far are you prepared to go before it starts to put a wedge between you and your taste buds?
Note: large russet potatoes are the best for chips or French fries.
Ingredients and method one:
Large russet potatoes, cut into 0.5cm shoe strings
Oil for frying
Salt
Soak your potatoes for 30 minutes to one hour. Dab dry with a paper towel or tea towel and arrange on a rack. Dry in the fridge overnight.
The next day, heat enough oil in a pan to cover the potatoes at 190 C. Ensure potatoes are completely dry (pat with paper towels again if needed). Fry potatoes for exactly one minute. Drain and place back on the rack and in the fridge overnight.
The next day, the third day, heat the oil back up to 190 C and blot dry any excess oil from the day before, then fry for exactly two minutes. Drain on a rack and salt immediately. Eat when ready.
Ingredients and method two:
500g potato
1 tablespoon olive oil
1 pinch sea salt and black pepper
1/2 tablespoon garlic granules
Air fryer
Wash potatoes and chop them into thin fries, leaving the skin.
Put the chips into a large bowl and cover with cold water. Mix them around, then leave to stand for 10 minutes.
Put onto a clean tea towel and pat dry.
Transfer chips to a large bowl, add the olive oil, salt and pepper and garlic granules and mix well.
Find any chips with the skin along the length and put a layer of those chips, skin side down, at the bottom of the air fryer basket.
Put the next layer of chips at right angles to the first layer, ensuring there is space between the chips. Continue building up the layers in alternate directions.
Carefully put the basket into the air fryer and cook the chips for 18 minutes at 200 C.
Shake the chips after 10 minutes and then shake a few more times before the end of the 18 minutes. Voilà!
Ingredients and method three:
Potatoes
Seasoning
Olive oil
Oven
Preheat oven to 180 C (160 C fan forced). Either peel potatoes or leave the skin on (more for an aesthetic effect).
Cut potatoes into 1.5cm thick fries for the oven method.
Drizzle with olive oil and season; no need to soak in any water. Scatter on a baking pan.
Bake in the oven on a medium rack for 30-35 minutes. Flip fries every 10-15 minutes, for even cooking, until they’re done.
Chip, chip hooray for the best fries ever!
