Chips are a British institution with Brits working their way through half a billion meals containing homemade chips each year.
The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King Edwards, Maris Piper, Romano or Desirée potatoes. Use a good vegetable or oil, or if you prefer a traditional flavour then use dripping or lard.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 250g potatoes per person, peeled
- 1 litre Vegetable oil, lard or dripping to cook
- Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
- Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain through a colander and dry with kitchen paper.
- Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain.
- Keep covered and at room temperature until needed. Reheat the fat to 200°C and cook the chips until golden and crisp about 5 - 8 minutes. Serve immediately.