Serves: 4 - Time:
I don’t make or eat chips very often but when I do I want to eat the most delicious chips possible. Like these chips. They are not difficult to make (although I wouldn’t bother making them without an electric deep fryer) but you need to allow yourself time. The first stage is to boil the chipped potatoes until almost cooked through, then they are drained, dried and chilled for an hour. The second cooking is in the fryer on a low heat. Finally, the chips are cooked on a high heat until golden and crispy. I use the potato trimmings (after squaring off the chips) for soups or mashed potato.
- 1.3kg potatoes, (I like to cook with Maris Pipers)
- Vegetable oil for deep-frying 2-3 litres depending on the size of your fryer
- Peel the potatoes and cut into fairly even-sized chips. I roughly square off the sides but I’m not over bothered about perfectly symmetrical chips. The important thing is that they are all roughly the same size so they cook evenly.
- Put the chips in a bowl and place them under the cold tap. Run under water for about 5 minutes to get rid of the starch. Drain and place in a saucepan. Cover with cold water. Bring to the boil then turn the heat down and gently simmer for about 12-14 minutes until the chips are almost completely cooked but not disintegrating. Drain carefully and dry on absorbent kitchen paper. Chill for one hour.
- Heat the oil in the fryer to 130˚c. Fry the chips in small batches for 8-10 minutes until they are slightly coloured. Drain well on kitchen paper.
- Turn the heat up to 180˚c. Fry the chips in two or three batches for 6-7 minutes until golden and crispy. Keep warm in a low oven while you cook the chips. Serve immediately with a little Maldon salt.