‘A great accompaniment with anything!’
Can you believe it’s almost Starch- er, we mean March?
From the flame-grilled patty parties with the fam back at basecamp, to Friday night footy with friends – Cam’s cold oil fried chips are fit for any festivity, all year round.
Watch the humble potato go beyond the couch to be salty nuggets of cold oil gold on our YouTube channel, from 6pm.
Cam’s cold oil fried chips are fit for any festivity, all year round.
Ingredients:
3 x white potatoes
2L of canola oil (dependent on the volume of potatoes)
To Serve:
Pink rock salt (or your seasoning of choice)
Cam’s Kit:
Companion Double Burner Wok Cooker
Method:
1. Prepare the Potatoes (00:32)
However you decide to slice them – steakhouse or French fry – ensure the potatoes are consistent and as uniform as possible. Otherwise, they’ll cook unevenly; some may remain raw, while others may burn.
However you decide to slice them, ensure the potatoes are as uniform as possible.
2. Soak the Potatoes (01:55)
Transfer the potatoes to a bowl, and fill with water until covered. Allow to soak for 10 minutes.
You will notice the water begin to foam – this is an indication of the starch leaving the potatoes. Starch can prevent the potato from turning crispy on the outside and fluffy on the inside – in other words, hold the potato back from being the fried chip it has aspired to be since it was just a little spud.
3. Drain the Potatoes (02:35)
After 10 minutes, the water may appear milky (this will depend on the type of potato). Drain the potatoes with a colander, and tip onto a towel to dry.
Drain the potatoes with a colander.
3. Fry the Potatoes (03:15)
Transfer the potatoes into a pan, and cover with canola oil until completely submerged.
Turn the burner onto a high heat until the oil begins to bubble. At this point, you can choose to turn the heat down a little – but not to the point of dead oil.
Fry for 10-15 minutes, depending on the volume of potato.
Transfer the potatoes into a pan.
Turn the burner onto a high heat until the oil begins to bubble.
4. Check the Potatoes (04:18)
Give them a turn, and assess the heat. The oil shouldn’t be bubbling and spitting out of control, but it also shouldn’t be still.
5. Drain the Excess Oil (04:49)
Transfer the potato chips onto a plate, lined with paper towel to absorb the excess oil.
They should appear crispy and golden brown.
The potato chips should appear crispy and golden brown.
6. Season and Serve (05:33)
Cam uses pink rock salt, but also suggests garlic salt, rosemary salt, or chilli salt as alternatives.
7. The Finished Product (05:54)
Cam’s Cold Oil Fried Chips with Pink Rock Salt are kick-butt crispy on the outside, with a fluffy centre – the way potato chips should be.
Cam’s Cold Oil Fried Chips with Pink Rock Salt.
After 32 years behind the flour-dusted steel benches of commercial kitchens, Cam folds out his flattop tabletop and taps into campfire coals and portable camp stoves. From tender steaks and Turducken slabs, to sides, fries, and festive pies – follow along for easy, speedy, and crowd-pleasing campsite feeds!