Oestende and homemade potato chips

I've recently been to Brugges and Oestende with my friends. Belgian sea is most certainly very different from the Mediterranean I know. The seagulls are much more feisty for sure. I love breathing in the salt particles and being a little bit like a straw in the wind - which also happens to be my favorite element.  It was such an escape from the unhealthy environment of the capital. In addition, no peeing boy sculptures in sight! 

Oestende Harbor

My beautiful friend Fanny

Oestende Molo

Brugges is just a delightful city, which reminded me in many ways of Oxford and Cambridge. It seemed to be so safe and full of calm peaceful life at the same time. In little alleys undisturbed by tourists it seemed as if the time stopped for a while and then started unwinding again. It is certainly a place to visit and I will write more about it when I do, because I am sure I will find a way back there soon. 

Oestende Harbor

This trip inspired me to prepare some fresh potato chips since my friends couldn't resist their guilty pleasure charm when we walked by one of those seaside friteries in Oestende. They were just gleaming with that bright yellow color and I knew that they have that earthy and wonderful flavor of a humble but absolutely delicious potato. It was a plan in my mind for the comfort of my temporary home. Today!

Oestende frites

 HOMEMADE POTATO CHIPS


It is very easy to prepare chips... count how many potatoes you want to eat and chop them up into very very thick sticks - they will not change in size while frying so approximately to the same size you wish your final product to be. I don't even  peel them since I think the best qualities ( if any are left after frying) are hidden under the skin. 

 Homemade rustic chips

Then I take my lovely chips and put them to blanch in an oven for 5 minutes in oil preheated at 130 degrees C. When finished with blanching take them out and increase the oil temperature to about 170 for proper frying. The time here varies of course with size of chips and potato variety, but I think you can see by yourselves when a chip is golden, crispy and delicious. 


I like to take out my chips and dry them a little bit in a paper napkin before gobbling them up.  This simple action reduces a lot of unnecessary oil. I am not a fan of regretting and being shameful after a meal, but I don't see the reason why one should eat more fat when he or she doesn't have to -  if it doesn't change the taste of course! 


Buon appetito!