Leo Burdock’s Thick-Cut Chips with Malt Vinegar Recipe
From Dublin, Ireland, this chipper classic proves that chips are just fries with better texture, deeper comfort, and a splash of malt vinegar that makes the whole thing snap.
Yield: 4
Ingredients
- 4 large Floury Potatoes Maris Piper, Russet, or Golden Wonder, peeled and cut into thick chips
- 4 cups Beef Drippings or beef drippings mixed with neutral Oil
- 1 teaspoon Salt
- Malt Vinegar for serving
Instructions
- Rinse cut potatoes under cold water to remove excess starch.
- Place chips in a pot of cold salted water. Bring to a gentle simmer.
- Cook 5 - 7 minutes until just tender on the outside but still firm inside.
- Drain carefully and let chips air-dry 10 minutes.
- Heat beef drippings to 325°F.
- Fry chips 4 - 5 minutes until pale and softened. Remove and drain.
- Increase heat to 375 °F.
- Fry chips a second time 3 - 5 minutes until deep golden and crisp.
- Drain briefly and sprinkle immediately with salt.
- Serve hot with generous malt vinegar.
- Eat right away. Chips lose crispness as they cool.