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In my recent post on lazy Goyslop tater chips, https://poal.co/s/Goyslop/786322 made some suggestions on how to roll my own.

Today I did. Happy with the results.

Starch wash vs. no wash, the little container is the tallow, RT stands for "Rindertalg" The thing on the right is the slicer I used, notice the "Made in Germany" :)

Frying

1st batch, partly a little too dark, still had timing/heat issues.

Too much heat makes for quick color but you end up being stressed taking them out of the pan before they get too dark.

I ended up putting only like 25 into the pan at any one time and removing single ones when they looked right, shaking off excess fat as I went. Tedious work but I had time. I'll use some kind of tweezers next time, not my fingers. Had a little bowl of cold water to cool them off, don't laugh.

Didn't notice a huge difference between the starch washed ones and the ones without the wash. Washed ones were a little crunchier maybe.

I used salt and freshly ground pepper for three out of four batches and 'Fried potato spice mix' from a butcher shop for one. Salt and pepper is still my favorite.

Some of the ones from batch two to four were still a little 'not really crispy'. Fifteen minutes at 110°C in my little Panasonic convection oven cleared that right up.

Wife's verdict: Those are good eating.

Only had the little container of tallow that you see in the first picture and still have maybe half left over, not a bit of contamination in it. Next time I'll get two of those containers, it'll be just more convenient to maintain that liquid fat level in the frying pan that way.

This is by no means an optimized process but the result is good and you learn a little each time.

In my recent post on lazy Goyslop tater chips, https://poal.co/s/Goyslop/786322 @level_101 made some suggestions on how to roll my own. Today I did. Happy with the results. Starch wash vs. no wash, the little container is the tallow, RT stands for "Rindertalg" The thing on the right is the slicer I used, notice the "Made in Germany" :) [embed](/static/images/9c98d7e3d9d9ace6.jpg) Frying [embed](/static/images/6fa5f1f3f3e1e4cf.jpg) 1st batch, partly a little too dark, still had timing/heat issues. [embed](/static/images/8613216964455923.jpg) Too much heat makes for quick color but you end up being stressed taking them out of the pan before they get too dark. I ended up putting only like 25 into the pan at any one time and removing single ones when they looked right, shaking off excess fat as I went. Tedious work but I had time. I'll use some kind of tweezers next time, not my fingers. Had a little bowl of cold water to cool them off, don't laugh. Didn't notice a huge difference between the starch washed ones and the ones without the wash. Washed ones were a little crunchier maybe. I used salt and freshly ground pepper for three out of four batches and 'Fried potato spice mix' from a butcher shop for one. Salt and pepper is still my favorite. Some of the ones from batch two to four were still a little 'not really crispy'. Fifteen minutes at 110°C in my little Panasonic convection oven cleared that right up. Wife's verdict: Those are good eating. Only had the little container of tallow that you see in the first picture and still have maybe half left over, not a bit of contamination in it. Next time I'll get two of those containers, it'll be just more convenient to maintain that liquid fat level in the frying pan that way. This is by no means an optimized process but the result is good and you learn a little each time.
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[–] • 2 pts

How much more you work are you willing to put into this process, because I might have a suggestion

[–] • 1 pt

I'll give you a definite "It depends", mostly on effort vs. reward. :) Oh what the hell, shoot. I'm down.

[–] • 2 pts

You might wanna try two fries, one at a lower oil temp to do most of the cooking/dehydrating, followed by a second flash fry at a higher temp, just to get them to your desired color.

It slightly more work, but it really troubleshoots the balancing act of making sure they are properly crispy and makes it easier to control exactly what color you end up with.

[–] • 3 pts

There is a name for that. Blanching or parboiling, but those are based on water.

Fuck it, twice cooked.

I used to know a place that would premake their pancakes before opening. Then they would sear them when ordered. Much faster but the double cook method gave them a tasty second burn.

They did this till I asked the cook if he did it in front do the manager. He said no. Then it all changed. The manger likely didn’t know what’s what and thought you lazy fuck don’t do that. But he didn’t eat the pancakes and those were the best I ever had.

[–] • 2 pts

That's what said, although not in such detail. Thanks, guys.