The ultimate chips

A technique developed by Heston Blumenthal in his search for perfect chips. Once you've eaten these chips, you'll never want anything else! It may not make much sense, but it is important to use floury potatoes in this recipe. This will produce chips that are soft and squidgy on the inside and super crunchy on the outside. Also think about the type of oil or fat you will use for deep-frying as that will also make a difference. Here we use olive oil suitable for deep-frying, but how about beef tallow? 

Makes 4kg.

The ultimate chips

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




floury potatoes

Preparation method

  • Peel the potatoes and cut into straight, rectangular fries. Make sure that you do not slice them too thinly as you want a big contrast between the crispy outside and the soft centre.
  • Gently boil until tender with salt, making sure that they do not fall apart. 
  • Take out of the pot and drain of the excess water. Allow to cool completely.
  • Set to cool and then deep-fry at 125°C for 15 minutes. The outside of the chips will slowly crisp up while the inside remains soft.
  • Drain off and refrigerate until use.
  • Deep-fry at 175°C just before serving until they are nice and crispy.
  • Finish with salt.

Serving suggestions

  • As a component in a composition with sea bass, tomato or yoghurt.
  • Delicious with a truffle or vegetable mayonnaise.
  • As a side dish. 

Previous page