Mastering Perfect Chips: Northern Soul's Secrets

0:00On March 16th, here's the latest out of Sydney. If you crave golden crunchy chips with a fluffy inside, experts at Northern Seoul and St. Kilda have the secrets, along with potato pros known as the Spud Sisters. Start with starchy varieties like Cebago, Russet, or Mayor's Piper for the best results. Fresh, firm potatoes are key and tests for low sugar to avoid burning. Prep matters a lot. Rinse cut pieces until the water runs clear to remove excess starch, then dry them well, padding or air drying for at least an hour. Leave the skin on for rustic flavor, if you like, and aim for even chunks with a sharp knife. A thicker for more potato taste, thinner for extra crisp. Fans line up down the street every weekend at Northern Seoul, proving these chips hit the spot. The Spud Sisters are third-generation farmers sharing proven tips while the shops team used to hand-cut 800 kilograms weekly before, getting a machine. The real magic happens in frying. Do a first low-heat blanch

1:02in neutral oil, like canola, around 140 to 160 degrees Celsius for 5 to 10 minutes until just. Cooked, shake for texture, rest, then hit with a hot second fry for that puffy shell and creamy center. For home-cooked skipping deep oil, try air fryer at 200 degrees Celsius for 20 to 30 minutes with Cebago potatoes or oven bake after, parboiling in bicarb water. Northern Seoul's loaded spice bag tops it with walk-tossed veggies, twice-fried chicken and curry sauce for ultimate indulgence. The Daily News Now is made possible with support from our sponsor. Headphones in a pillow. Once you try it, it just makes sense. S-O-L-I-SOLYPILO.COM