The humble potato chip is so easy to cook, but it is sad that so many restaurants fail to do them properly. This recipe will ensure your chips are cooked to prefection, every time.
Prep: 5 minutes
Cook: 10 minutes
800g floury potatoes e.g. Maris Pipers
Oil for deep frying
Chips: Peel the potatoes and cut them into wedges 5-7cm long and .5-1cm wide and thick. Place the potatoes in a bowl of cold water and leave them to stand for 10-30 minutes or rinse them thoroughly in cold water. Remove the potatoes from the water and dry them thoroughly.
To Cook: Heat some oil in a deep fryer, wok or large saucepan to 150-160°C (the oil should half fill the container). When hot cook the potatoes in batches for 4-5 minutes until they are tender but not golden, drain the potatoes on some kitchen paper (It is important not to overcrowd as this will reduce the cooking temperature and will stop them from cooking evenly). Heat the oil to 180-190°C and cook the potatoes in batches for 1-2 minutes so that they are golden and crisp, when removed from the oil place them on kitchen paper to drain. Sprinkle with a little salt and serve. *To test the temperature of the oil use a thermometer or to test it has reached 190°C drop a cube of bread in it and the bread should float to the top.