Ingredients
- King Edward, Maris Piper, Romano, Désirée, or russet potatoes are best for chips
- vegetable oil or sunflower oil
- salt and vinegar to dress
- King Edward, Maris Piper, Romano, Désirée, or russet potatoes are best for chips
- vegetable oil or sunflower oil
- salt and vinegar to dress
These are twice-cooked chips. We’ll be cooking them once to soften them, and then again to colour and crisp them. Fluffy centres and crunchy outsides.
Put a deep saucepan on medium heat and fill it halfway with vegetable oil or sunflower oil (both have high smoking points so are great for frying).
Using a thermometer to check the temperature, get your oil to 130°C.
Dice your potatoes into equal batons, about a quarter of an inch thick, and keep the skins on.
Dry off your chips using a clean kitchen towel or kitchen paper.
Carefully add your potatoes to the oil, using a slotted spoon to lower them in, and being sure not to overcrowd the pan. You may need to do this in batches. Fry for 8 minutes.
Remove your pale potatoes and put them back onto a clean kitchen towel or kitchen paper to drain.
Turn the oil temperature up to 180°C and when at temperature return your fries to the pan for 5 more minutes. This time they should turn golden and crisp.
Remove safely with a slotted heatproof spoon and drain again on paper.
Whilst warm, toss with salt and vinegar and serve.