There is a difference between french fries and chips ... and yes, beyond the obvious that Ore-Ida makes the former and Lays the latter. When the British, the Aussies or anyone else says chips, they mean a fried potato that has a bit more substance than your standard french fry. I am not always a fan of chips because they tend not to be toward the soggy side, but in Australia earlier this year my thoughts on chips were taken to a different place!
While eating at our hotel restaurant I bit into a chip that was the perfect combination of fried, crispy, exterior and creamy perfection inside. For this dinner I attempted to recreate them. While I was able to get the outside nice and crispy with the traditional double fry approach used in Belgian frittes, I was unable to get the smooth, creamy inside I was looking for.
For those that don't know what I'm talking about, in traditional Belgian style frittes, you will actually cut the fries into evenly sized strips and then fry them for about five minutes. You then remove them and allow them to rest on a rack (or some paper towel) and sweat out the additional moisture before frying them a second time until crispy.
I served these chips up with a garlic, rosemary and sriracha sour cream sauce along with broccoli and broiled snapper.
Garlic, rosemary and sriracha sour cream sauce
3 Tbsp sour cream
1 Tbsp cream (or whole milk)
2 cloves roasted garlic (minced)
1/2 tsp fresh rosemary (minced)
1/2 tsp sriracha
Mix all ingredients well, spoon over whatever and enjoy!
No comments:
Post a Comment