Ingredients :
- 2-3 Maris Piper (or russet) potatoes
- Vegetable or groundnut oil for deep frying
Method :
- Peel your potatoes and cut into nice thick chips. Heat your oil to 130°C/265°F. I find it easier to cut chips if I cut them into a rough block shape first. It saves on peeling, makes it easier to hold, and gives a better looking chip.
- Make sure your chips are as evenly thick as possible to ensure a balanced cooking
- Deep fry for 2-3 minutes then remove from the oil
- Allow to cool for about 20 minutes, or until ready to eat. Heat your oil to 180°C/355°F, and cook until they float and take on a nice golden colour
- Drain excess oil on kitchen paper. Serve with lashings of salt and malt vinegar
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