SOUTH AFRICAN SLAP CHIPS

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(pronounced “Tjips”)

Pam recommends russet potatoes for best results when making the beloved fries of her homeland. She also reminds you to “please be careful when cooking with oil, use the back burner of your stove, and don’t leave the pot unattended.”

  • 5 pounds potatoes
  • 3 cups white vinegar
  • sunflower oil for frying
  • fine sea salt, to taste

Peel and rinse the potatoes, and then cut them into sticks slightly thinner than your fingers.

Soak the potato sticks in a bowlful of vinegar for about ten minutes. Drain and pat dry on towels—do not rinse.

Pour sunflower oil into a large, heavy pan so that it is a few inches deep, and heat to 350 degrees over medium-high heat.

Once the oil is hot, lower the potato sticks into the oil in batches. The oil should bubble vigorously around them. Let them cook for about 15 to 20 minutes, until golden brown. Lift the chips from the oil using a metal slotted spoon and drain on paper toweling.

Sprinkle fries with sea salt, and enjoy.

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