Chips are one of my favourite foods. I love thin ‘French fry’ style of chips, but if you’re a chunky chip person, follow the same method, but allow longer cooking times for your thicker cut chips.  There are different schools of thought as to the most suitable potato variety.  I like very fluffy textured chips, hence King Edwards, but there are some who prefer a slightly firmer, more waxy texture, such as you might find with Maris Piper potatoes.

Serves 4

4 large potatoes, preferably King Edwards

Corn oil for deep frying

Peel the potatoes and cut into thin chip-sized batons.  Place in a large bowl of cold water and leave to soak for 30 minutes to remove the excess starch.

Preheat the oil in a deep fat fryer to 150°C.  If you don’t have a deep fat fryer, pour enough oil to reach a third of the way up the side of a large heavy-bottomed saucepan and clip on a thermometer.  

Drain the chipped potatoes and pat dry on some paper towelling.  Cook in batches so that the oil retains its temperature as the potatoes ‘blanch’.   Fry the potatoes until they have a crisp uncoloured skin with a soft centre.  This will take around 4 minutes.   Remove from the oil and shake off the excess oil before spreading them out to cool on some kitchen paper.  Once cold, either set aside, or if you’re prepping well ahead, chill until needed.  

To serve, heat the oil to 180°C and cook the blanched chips in batches for about 3 minutes or until golden and crisp. Drain on kitchen paper, tip into a mixing bowl and salt liberally before dropping a pile of chips on to each plate.

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