VERSATILITY OF A POTATO
One of the most commonly found vegetables that’s loved by each and everyone is a potato! We love cooking it, sauteing it, baking it, frying it, boiling it, mashing it and the list could just go on! Because we all love potatoes so much, I thought I'll share a few different ways in which you can make potato chips, especially if you run a food business like me i.e AKU’S - The Brrgrr Co, or just love frying potato chips at home every now and then!
Let’s get to it then!
BRITISH STYLE CHIPS
You take a potato, peel it, cut it into thick and long slices, soak them in water for a couple of hours, drain the water out, fry them in oil at low heat till done (170 degrees Celsius) and then re-fry them at 220 degrees Celsius until crisp for the quintessential british style chips!
SKIN ON WEDGES
If you’re a lazy cook, don’t worry! Potatoes are so versatile that they can even be enjoyed with their skin on! Wash them well and just scrub them till the dirt is off. Now you just cut the potato into half and then make a few more cuts to it to make thick skin on wedges that you can then add your preferred seasoning to before frying or baking them!
As the name suggests, super thin, deep friend, crispy and oh so very delicious! Shoestring potatoes are easy to make and also make the best sides for sandwiches, burgers, or just about anything you want to pair them up with! Remember those Aloo lachha namkeen you have eaten at some point in your life growing up in India, yeah - that’s a good example of the shoestring potato!
This one probably doesn’t need any explanation. We all snack on them and can’t seem to get enough! If you wanted to make these at home, just choose a large potato with a more cylindrical shape and slice them thin using a Japanese mandolin across the width! Use the same cooking method as the British style chips. *Quick tip: Choose potatoes that are low in moisture.
THIN & CRISPY FRENCH FRIES
Well, when we were planning to open AKU’S, we knew that we couldn’t serve brrgrrs without fries and out of all the options I decided to go ahead with the classic long and crispy french fries just because they are delicious, can be seasoned in so many ways and make up that quintessential burger meal! At AKU’S, we do skin on french fries that are crispy on the outside and have a lot of potato on the inside! What’s more? We actually do three variations of this on our menu!
First, we have the Classic Salted Fries, second we have the House-made Paprika Powder tossed Salted Fries and third we have the Skin-on French Fries with White Truffle Oil, Grated Parmesan Cheese & Parsley – a match made in heaven! I used to binge on these a lot, at The Culinary Institute of America’s Apple Pie Bakery, myself!
The list of uses and dishes made with potato is looooong! Besides the above, you have duchesse potatoes, gratin - dauphinoise, hash browns, Indian style aloo tikkis, pommes aligot, a fluffy potato mash, jacket potatoes and many many more from around the world!
Written by Chef Akriti Malhotra
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