How to cook Michelin-Starred Chips 

"It's just a bag of spuds, no cost at all! The real cost comes from expertise and man-hours." -Proceeds to fry them in like 20 gallons of duck fat.

You need to fry it 50 times in gorilla oil for maximum flavor.

2 bald men having a hair joke at the end, love it.

Me: what's for dinner? Mum: chips. Me: Great! What time will it be ready? Mum: Next Wednesday.

I do wonder sometimes how the fuck I end up here.

no wonder it's expensive, he fucking throws away 60% of each potato

"So the cost here is just your expertise" "You're goddamn right" "What's that you're frying them in?" "Duck fat" "Right"

add a stock pot and a little bit of olive oil. But remember: It’s YOUR choice!

He's basically serving a large portion of duck fat with a hint of potato.

Those are not chips, let alone fries. Those are fucking potato cylinders.

4:44 the universal solidarity between bald men is a +1 for faith in humanity

Of course you can tell the difference. The bagged ones were put in an oven and they have crinkles in them. The other ones are huge cylinders and put in a fryer.

3 CHIPS PER POTATO

Definitely going to a Micheiin restaurant and study the menu. Then, order chips.

"I'll have some hot chips please." "Sure it'll be an hour". "No problems".

“I’ll get the fish and chips.” “Sure thing, that’ll be 4 hours.”

Fry thrice in fat of the goblin for maximum flavor.

a man will not be frying chips x3 in duck fat. a man is not made of 100 pound notes

Yes, I'll concede that I'm tempted to give that chip cooking method a go. Beats horrible oven chips any day.

Being a chef and having been working in the culinary industry for 16 years now...i gotta say that is a lot of work for fries...lol...but they look delicious and i guess thats how u get Michelin star fries, the small details...brilliant work.

For anyone wondering what he does with the leftover potato, he uses them to make mash, for staff meals or for main course dishes with a side of mashed potato, the skins are dehydrated, made into a stock and used in a potato risotto which also uses the offcuts from the chips cut into small pieces and cooked with potato starch, cheese and the potato skin stock.

why is it called michelin? because it gives you michelin fat rolls

Still, better than Heston’s chips. He’d still be on his 4th stage of freezing by the time they’re done.

To those confused, the "cook 3 times" are not 3 boiling sessions. First cook is boiling for 10-20 minutes. Then you let it dry for 15 minutes. Then you cook it again by frying it at 140 C for 10 minutes. Let rest/refredigretate for 10 minutes then Third cook is the final fry at 180 C.

_"yes even Michelin-Starred chefs use everyday spuds"_ *proceeds to deep fry in duck fat* fuck off

I never thought the type of potato would make such a difference, but I tried using a rooster potato and double fried just like Chef said (fried in peanut-oil instead of duck fat). WHAT A HUGE DIFFERENCE. SERIOUSLY!!!! Turned out simply fantastic.

The guy who uploaded this spent the time, even transcribed the directions in the description And got it wrong What a spanner

Customer: “How long does a portion of chips take” Waiter: “about half an hour”

So much wastage of potatoes.

Never trust a skinny cook, you can definitely trust this guy

Where the hell did he get enough duck-fat to fill up an industrial sized deep fryer

“These being frying for 5 to 10 mins” 😂😂😂😂😂 You can not give a 100% range

The double fry technique is one of the keys to getting the soft inside and crispy outside. Sure, boiling them and waiting 15 minutes and having bank to throw at duck fat will make them "Michelin" quality, but if you pick good potatoes and do the double fry technique without the rest, you'll have some great chips for at home cooking.

Looks like he appreciates a chip or two-thousand.

Tip 1: 1 Chip per potato throw the rest out. Tip 2: Fry 16 times in baboon fat and 3 times in pure lard. Tip 3: Finish off the chips with fried goblin salt with an extra heap of pig fat.

"What are you going to do if these oven chips turn out better than your "bad boy chips" ?" "They won't. I'm going to overcook them" 🥴

you know you didn't have to purposely screw up the bagged fries. Your fries will still be better without burning bagged fries in the oven.

i still expect to hear HI MY NAME IS NINOOOO!! at the end of this

“Feel free to steal any tips and use them at home” Ok, choose the best potatoes - can do. Use an apple corer - I don’t have, but can get that easily. Put it in a deep fryer and fry it it duck fat. I’m eating cold beans out the can. You’re a bit ahead of me mate.

It seems like a huge portion of potato is going to waste, that's sad

The duck fat is another big cost. Not easy to find in big quantities.

IT'S FUCKING RAWWWWWWWWWWWWW!! Oh wait sorry, wrong video.

Totally works, I used beef dripping, last fry you need to watch them like a hawk, they brown super fast!

Hey guys I tried this at home with just a good steel pot on an electric stove. Unfortunately I couldn’t get any rooster potatoes but I did get some russet potatoes. Two jars of duck fat cost me approximately $20 and the bag of spuds costs about five bucks. From start to finish it took 52 minutes. The fries were very good it’s just expensive and time consuming but nevertheless it was fun.

I love how he really enjoyed that pun in the end

Substitutes While “Maris Piper” is grown commercially in the U.K., it is harder to find in the U.S. In general, seed potatoes from other countries can't be shipped to the U.S. You can substitute any potato that has similar characteristics and shares “Maris Piper’s” floury texture. These include “Russet Burbank”; “Kennebec”; a blocky, white potato; and “Desiree,” a red-skinned, yellow-fleshed potato. Sponsored Links

I'm so broke and so hungry and yet im watching this. ffs.

The chef's size explains the quality.Good job.

The reason why he didn't fry the bought ones are because 2:24 - they are oven chips. They are already pre-fried and are meant to go in the oven. If you try to deep-fry them, you will end up with an oily, soggy excuse of a potato chip.

Surely they don't waste the rest of the potato?

This whole video my American ass was wondering when they’re going to slice them into chips

Prolly the 3rd time I see this video in the span of 2-3 years and I enjoy it every time.

Man I love English T.V. I can't get enough of British accents, they put me in like a strange stoned state when im watching them. Then again.... Maybe it was the Chips.

how many ducks were killed to make 1 serving of chips xD lol

My French grandmother's chips were amazing and, broadly speaking, she appears to have followed Tom Kerridge's process. The cut chips were washed under cold water to remove excess starch, then wrapped in a clean tea-towel and spun in the free-standing laundry spinner. They then went into an extremely large and heavy French cast-iron pot with a very long handle, into boiling beef fat. They stayed there until they were cooked but hardly brown. From there they were removed with a slotted spoon on to a draining tray. When the chip fat had reheated to a high temperature, the drained chips were returned to the pot and turned crispy and brown very quickly. They were delicious and she served them with homemade rabbit pate, fish, cold meats, salads, etc... I was frankly horrified at the amount of wasted potato left after two or three "apple-corer" chips had been extracted from each single potato!

They’re making a big point of the oven chips being rubbish, but if they fried them like the others instead of putting them in the oven they wouldn’t be that far off. It’s what most food places do when you get ‘fries’. I worked in a restaurant and we always used frozen chips and they would always come out nice and crispy.

Duck fat? You could fry those crappy oven chips in duck fat and they would taste amazing.

"I'm gonna get out of your hair" savage

Fry the chips in the chef's fat for maximum flavor

"Duck fat..makes all the difference" John Wick - BANG

mmmm potato tubes, pork cylinders, 20 cheese omelettes and a few bonbonbonbons

"I'm gonna get out of your hair" gotta love British wit

Tried these. Legitly the best fries I've had. Don't like the shape so I did them with a traditional cut and they were even better. It's gotta be the duck fat and the triple cooking that does it.

A cylindrical chip. Haha the narrator “feel free to take tips and use at home “ like so nice they give blessing

Tom looks like he's had plenty of practice making these chips

If I were Michelin fuck if I'd give out stars for wasting food

I love that Greg asked, so the cost is all in the man hours and the guy agreed. Then about fifteen seconds later he's deep frying with duck fat.

The apple corer is a great idea. You can use the rest of the potato for mash or cube and fry it.

£4 for chips "fuck off no way" £5 for a pint of lager "ooh let me get the round in for the boys"

All that's missing is a small amount of medicated Heinz Ketchup™

I assumed they were going to fry those taters in unicorn fat.

This mans weight loss is crazy

Why does he take the chips back off them after they taste them lol

Yeah but mandem doesn't have two hours to wait for half a serving of chips

Looks like Heston was right about the triple cooking thing.

Just made these today with garlic, parm, and parsley. Perfect.

I remember the days back in the 50s and 60s when you could buy retread tires.

if he doesn't use the rest of the potatoes i will find him and i will punch him

Rooster potato. Blanched for 15 minutes, dried for 15 minutes. Fried in duck fat @ 140 for 10 minutes, dried for 10 minutes and fried again @ 180 for 5 minutes. I'm gonna try this.

2:32 I thought I was watching Trigger Happy TV for a second

Instruction: "Cook 3 times first 2 times 10-20 minutes." 2x 20 minutes and you have potatoes desolved in water.

so if you order these at the restaurant you have to wait 50 minutes to get them?

I would fry the leftovers and fill up the 3 cavities with something interesting

The amount of food wasted is ridiculously when chasing a star.

wasta damn taters. just throw away half the potato, the Michelin Secret

Wasting half the potato

2:04 give this guy a medal "what we got here is a bag of spuds" That's what you have been talking about for the last few minutes!!!!

Frying potato chips in duck fat is no joke! Makes the best fries/chips. Seriously.

At 0:43 they use a song by a band named "Hot Chip" I find that amusing and coincidental. lol! :)

Me : sounds interesting I might do this recipe *he uses duck fat for added flavour* Me : ooooook champ, nevermind

I would trust the world of this man about potato chips

Are you kidding?? I was searching for this video and now it just pops up in my recommendeds!

The chef must not have much confidence in his michelin star chips to sabotage cooking the frozen ones like that.

Nice fresh “French fries “ from my local McDonald’s with holy Salt sprinkled for delicious flavor to arrouse my tongue is just fine and cost $1.69 for large . Thank you so much

Duck fat and not garbage vegetable oil - Excellent.

I tried this method and omg, best chips ever.. couldn’t fault them.. does take time .. but worth it

*"I'm gonna get outta your hair"* *Mic drop, leaves stage* xD😂😂😂😂😂😂

“How to make Michelin star chips”: mAKe eM rOuNd

love the fact that Hot Chip are playing in the background. Subtle.

osmosis taught me that the water is actually going into the potato when he cooks it first in water, despite him saying otherwise