South African “Slap” Chips (French Fries)

1. 1

   Start by peeling the potatoes and cut into chips.

2. 2

   Pour the vinegar into a square container if you have it or a bowl if not. Drop the chips into the vinegar and allow to sit for about 10 minutes. Using a colander, drain the chips of the vinegar (don't rinse them). Lay them out on paper towels and pat dry.

3. 3

   Heat the oil to 350u00b0F using a thermometer to check the temperature. Carefully lower small batches of the cut chips into the oil and fry for about 5 minutes until the chips are tender but NOT brown. Remove from the oil and lay on paper towel to allow the oil to drain.

4. 4

   Once all the potatoes have gone through one step of frying, reheat the oil to 375u00b0F. Once again, in small batches, fry the chips a second time until they crisp up and turn golden brown. Remove from the oil and lay on paper towels to allow the oil to drain.

5. 5

   Allow to rest for about 1 minute before salting the chips. Serve with steak, chicken or fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.