The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe.
Ingredients
- 4 large potatoes, preferably Maris Piper
- sunflower oil, for deep frying
- To serve
Preparation method
- Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
- Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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