Here is how we do these to order:
Slice the potatoes fairly thick 1/8" or a bit more, rinse well.
Cook for about 3-5 minutes in 190 degree water that has been acidulated. (you can get away with a shorter cooking time in boiling water but watch them closely you want them tender and pliable but obviously not mush)
Remove from water and place on racks to dry over a sheet pan in the walk in for at least an hour or preferably overnight uncovered.
Deep fry at 325 directly from the cooler for about 5 minutes.
By rinsing the potatoes you remove excess starch that browns too quickly and can make the chips stick together.
By blanching them in acidulated water you are achieving a few things:
1) foods with a lower Ph brown less fast than those with a higher Ph
2) the potatoes will not discolour when holding before frying
3) the lower Ph will help to protect the pectin (structure of the chip)
4) the par-cooking in water will rupture cell walls in the chip allowing the water in the chip to escape easier when frying in oil
5) the par-cooking in water allows more of the starch to leach out of the chip before frying in oil (par cooking in oil locks the starch into the chip as starch won't disolve in oil)
By placing on racks in the walk-in you will quickly dry the surface of the chip which is essential to get a good "fry"
By cooking at a lower than normal temperature you will ensure that all the water is cooked out of the chip before the chip starts to take on too much colour.
acidulated water = 2tbs white distilled vinegar (regular strength 5%) to 2 quarts water
It sounds much more complicated than it really is.
Cut-em and wash them, par-boil them, then dry them and cook to service is the easier way to say it all. (just don't forget the vinegar... it is so important)
Edited by MichaelGA - 7/18/12 at 10:01pm