How to cook Michelin-Starred Chips
Tip 1: Cheap the right type of potato - it's got to be rooster or Maris potato
Tip 2: Cook 3 times; the first 2 times are to erase moisture; each time cook 10-20 minutes
Tip 3: Steam dry for 15 minutes
Tip 4: Double fry in duck fat: fry once at 140ºc; then rest for 10 minutes; then fry again at 180ºc
Tip 2: Cook 3 times; the first 2 times are to erase moisture; each time cook 10-20 minutes
Tip 3: Steam dry for 15 minutes
Tip 4: Double fry in duck fat: fry once at 140ºc; then rest for 10 minutes; then fry again at 180ºc
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