Frytex is produced by one of Cork’s longest
established food companies – JDS Foods
The company has a very long heritage and began trading at Cork’s
famous Butter Market under the Bells of Shandon, Cork City,
Ireland in 1871.
Par cook, steam or boil the potatoes for 15 minutes. Steaming is best as the potatoes absorb less water. When done give them a shake to rough up the edges.
Place the Frytex in an oven proof dish and melt in a hot oven (up to 200˚C.) A low sided dish is advised.
The Frytex should be approximately a quarter of an inch deep in the dish.
Serve hot and enjoy!
It is better to
use old season rather
than new potatoes.
Peel potatoes and cut chips to the desired size. Soak in water with a pinch of salt for 1-2 hours to remove excess starch. Drain well. Chips can be prepared the day before. Simply cover with a damp tea towel and keep cool.
Ensure your pan or deep fat fryer is at the correct temperature and ﬁlled to the correct level with Frytex. Cook chips for approximately 10 minutes in medium heat of 140˚C.
Remove chips from oil and increase heat of Frytex to 200˚C. Replace chips in the fryer and cook until Golden. The ﬁrst stage of frying can be done well in advance of the second if required.
Serve hot and with salt and malt
vinegar to taste, enjoy!
Use old season potatoes.
Maris Piper or Rooster
potatoes are recommended.
Ensure your fryer is on a high heat.
Recommend 200 to 220˚C, or as close to this temperature as your fryer will allow.
Place the basket of frozen chips in the fryer. This will drop the temperature of the oil so it is important not to overﬁll. The fryer will come back up to temperature.
Fry the chips until Golden. This method will give a much crispier chip than the double fry method above.