Finger chips are quick to prepare and are a low food cost. They’re popular all year round, any time of day or night.
To make good finger chips the potatoes need a high solid content to ensure a distinct, mealy texture and hearty flavour as they also absorb less oil, producing crispier fries. This low moisture content also means less shrinkage after frying. Russet potatoes will produce good finger chips. You can enhance the homemade appearance and flavour by not paring the potatoes.
Write a review
- 500 g potatoes
- oil for deep frying
- 1 teaspoon chilli powder
- 1/2 teaspoon fine salt
- Scrub the potatoes clean and cut them into even sized finger like pieces. Soak the potato fingers in salted cold water for five minutes and wash or twice, drain and pat dry before cooking to remove the excess starch that causes them to clump together (and from keeping them from sticking to the pan while cooking).
- Spread over a towel to remove excess moisture to avoid water spattering and to reduce fat absorption
- Heat oil. Always use clean oil to fry potatoes. Make sure oil is the proper temperature. Frying potatoes in cold oil will result in more oil absorption by the chips. When the chips don't sink when dropped in and bubbles remain on top of the oil it means the oil is in the right temperature.
- I personally found the chips get a crispier finish if I blanch the chips in hot oil to pre-cook and then finish them in a final fry before serving. The finger chips are completely cooked during the blanching stage where a lower temperature is recommended to allow the potato to cook slowly without becoming golden brown. After blanching, allow the chips to cool to room temperature or, preferably, refrigerate fries in uncovered containers.
- Fry until golden brown.
- Drain on absorbent paper. While it is still hot, sprinkle with chilli powder and salt and toss well.
- Very good finger food..........taste better when eaten with the fingers 😉
Spice Queen http://spice-queen.com/