Serves 4 (or 2 very hungry chip-lovers)
- 1kg Rooster or Maris Piper potatoes
- Sun flower oil, for frying
- Salt and vinegar, for seasoning
Method
1 Cut your potatoes into finger-sized chips, leaving the skins on – you don’t need to be too exact. Place in cold water as soon as you have cut them.
2 Rinse the chips, place in a large pot and cover with cold water. Slowly bring them to a boil and then lower heat to a gentle simmer. You are aiming for them to be almost fully cooked but not falling apart. Remove gently with a slotted spoon and place on a clean tea towel in a single layer to cool fully. The great thing about this is that you can do this step hours or even a day in advance and have all the hard work done. When you are ready to eat, you will have amazing chips in minutes!
3 If you don’t have a deep fryer, heat a large sturdy pan over a medium-high heat. Pour in sunflower oil to about 6cm deep, but never fill your pan more than half full for safety reasons. If you don’t have a thermometer, add a blanched chip to the oil to test the temperature; once it’s floating and golden, the temperature should be about 180°C.
4 Cook your chips in small batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a dish lined with clean kitchen paper and shake them around a bit to remove any excess oil. Season with sea salt and vinegar, if using, and serve immediately.
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