By Michelle Luelo
SLOW FRIES (AKA AT HOME CHIP WAGON)
15 steps
Prep:15minCook:45min
Slow frying is the secret technique that makes chip-wagon style fries so simple and easy at home. It goes against everything you’ve been told about frying food and It doesn’t involve any potato soaking, parboiling or double frying. There are potatoes and oil and salt - that’s all. The rest is just a technique which, to be quite honest, is going to require a hearty amount of faith in the process the first time you make these fries. But after that, after that first batch, you’ll never fast fry your chips again.
This is a one and done recipe. Best for 2-4 people. Cooking in batches is not possible with slow frying, you have to cook them all at once start to finish. If you need to make fries for larger groups do multiple pots not multiple batches.
One other note: These are literally called ‘SLOW fries’...they take time to cook, like 45 minutes of time. Just enough time enjoy a craft brew, and some great conversation. But just like anytime you’re cooking with oil - do not leave stovetop unattended.
Updated at: Thu, 17 Aug 2023 06:41:27 GMT
Nutrition balance score
Great
Glycemic Index
69
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories90.4 kcal (5%)
Total Fat3.6 g (5%)
Carbs13.6 g (5%)
Sugars1 g (1%)
Protein1.4 g (3%)
Sodium207.6 mg (10%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Wash and scrub potatoes - keep the skins on of course.
Step 2
Cut potatoes by hand or with a french fry cutter into ¼” batons
Step 3
Rinse the cut potatoes really well and shake off the excess water.
Step 4
Place potatoes in a large, heavy pot. Wider is better. Potatoes should be only 2-3 layers high in the pot.
Step 5
Pour vegetable oil in the pot to cover the potatoes plus 1”. Make sure that your pot is large enough that potatoes and oil don’t go past the halfway mark of the pot wall. (we need a safe amount of room for oil expansion and bubbling)
Step 6
Are you nervous yet? Every frying instruction you’ve ever been told starts with “make sure the oil is at a proper frying temperature of 325F-375F to prevent fries from becoming soggy and saturated with oil.” That’s really good advice for fast/hot frying. Mediocre oil temperature is death to fried food. But we’re not fast/hot frying. We’re slow frying. Be brave, keep going.
Step 7
Place the pot of potatoes and oil over medium-high heat.
Step 8
The oil will begin to heat and slowly begin to bubble - this takes time, we’re heating the oil and the potatoes. When the oil takes on a ‘full frying’ aggressive bubbling action you’ll cook for 20-25 minutes. Stir careful a couple of times to loosen any fries from the bottom.
Step 9
After 20-25 minutes of frying turn the heat up to high and continue frying for another 15 minutes or until the fries are golden. Give the pot a gently twisting shake occasionally.
Step 10
Colour is the true indicator of doneness. You’ve put a lot of time into cooking these chips; don't put it to waste by hurrying the fries out of the pot before the colour is perfect.
Step 11
Set up a sheet pan with a wire rack - If you have a square grid rack - perfect. If you only have straight wire cooling racks, place one in each direction to create a grid and smaller holes to prevent the fries from slipping through.
Step 12
When the fries are Chip-wagon golden brown carefully remove them from the oil with a mesh or slotted spoon. Place the fries on the rack so the oil can drain off.
Step 13
Season with salt right away while the fries are hot.
Step 14
Enjoy! - Crazy wooden fry stabber optional.
Step 15
Why it works: Bringing the potatoes and oil up to temperature together prevents the potatoes from absorbing the oil but it also creates that perfectly chewy, crispy finish.
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