Michelin Chips

Ingredients

• Agria Potatoes
• Vegetable Oil
• Beef Fat

Directions

1. Peel and cut large potatoes into steak fry-sized pieces.
2. Rinse the potatoes under cold water until the water runs clear to remove excess starch.
3. Bring a pot of salted water to a simmer and add the potatoes. Cook for 18 minutes, stirring gently to prevent breaking.
4. Turn off the heat and let the potatoes sit in the hot water for a few additional minutes while cooling slightly.
5. Transfer the potatoes to a wire rack set on a baking sheet, then place them in the freezer for at least 10 minutes to firm up.
6. Heat vegetable oil in a deep fryer or large pot to 120–140°C (250–285°F). Fry the potatoes for 8–10 minutes until they just begin to take on color.
7. Remove the fries, drain them, and return them to the freezer to cool again.
8. For the final fry, heat the oil to 180°C (350°F) and add 1/4 cup of beef fat to the oil. Fry the potatoes for 4–5 minutes until golden and crispy.