- Food & Drink
Once I've finished spiralising potatoes, I'm going to use my Nutribullet to make pina coladas
I look at the spiraliser on my kitchen worktop and sometimes I wonder if it isn’t just another fondue set. A Breville toastie maker. A pasta machine. A gadget that seems like it’s essential because I am obviously going to change the entire way I eat to include more fondues/toasties/homemade pasta/vegetables pretending to be pasta, but which I inevitably give up in favour of fried egg sandwiches and yogurt eaten straight out of the tub.
At the moment I use it every couple of weeks, normally when the pile of vegetables in the fridge has got so out of hand that it looks like I’ve been raiding the local allotments. Much like my Nutribullet, the spiraliser seems to exits to shovel vast amounts of vegetable matter down my gullet. Which it does pretty successfully. But will I love it forever if I only use it to make saintly plates of courgetti and carrotti and, um, broccoli stalketti?
The answer is obviously no, which is where our friend The Potato comes in. Potatoes are magic. They are full of vitamins, fibre and other good things, which is nice for them. Nicer for us is how completely brilliant they are after being plunged into a pan of hot fat.
Three tangles of chips. From the top, oven baked, single fry and double fried.
Chips are my dessert island food. Coated in salt and vinegar and dipped in ketchup (or mayo, curry sauce, barbecue sauce, chilli sauce, the yolk of a fried egg, anything really), they never, ever disappoint. There are chip shop chips, fat and fluffy and best eaten from the bag. Straight cut oven chips that taste like Wednesday tea. Steak cut chips aka the Chip Of The Establishment. And my personal favourite, the bohemian crinkle cut.
At work I was doing some food styling (shut up, it is a real job) and one of my colleague Sorrel’s recipes included shoestring fries. She’d casually included a tip that, rather than cut the potatoes into matchsticks, you use a spiraliser to make long, curly fries. So I spiralised an entire bag of potatoes and then set about cooking them in a variety of ways.
One lot went into the oven. They turned into mush. Another lot were fried once. Pretty good. The final lot got the double fry treatment, and these were the best. So if you’ve begun to wonder whether buying that spiraliser was a good idea or not, make these chips and feel better about your investment.
600g large potatoes, Maris Piper are a good option
Fat for deep-fat frying (why not go all out and use dripping?)
1 Scrub the potatoes and then use the spiraliser to make long, thin strings of potato. You don’t need to peel them – we’re cooking with a spiraliser, which means skin-on for maximum nutritional benefit. Pat them dry with kitchen paper.
2 Heat a largish pan of fat till it reaches 120°C/250°F. Add a handful of the chips – you don’t want to crowd the pan, so cook them in batches. Fry the chips for about 5 mins so they’re cooked but still pale. Lift them out of the pan with tongs or a slotted spoon and let them drain on kitchen paper.
3 Once all the chips have had their first fry, turn the heat up under the fat so it reaches 160°C/320°F. Add a handful of chips back into the pan and fry for around 3-4 minutes till they are golden brown and crisp. Lift out and drain on kitchen paper. Continue till all your chips are cooked. Serve as soon as possible.