- Large floury potatoes
- Salted water or stock (beef or vegetable)
- Fat for deep frying (beef dripping or vegetable oil for preference)
- Perhaps the hardest thing to get right and the cause of a lot of chef’s frustration where sometimes potatoes perform perfectly and sometimes not. Again the choice of potatoes is the key factor and again floury varieties (in my opinion) are the best so go for Markies, Maris, King Edward, Rooster, Mayan Gold, Agria or similar.
- Peel the potatoes and cut into thick chips 8-10mm and wash in cold water till the water runs clear. Drain and place in a pan of well salted water (or if serving with steak you can use beef stock for a deeper meatier flavour) bring to the boil and cook till the outside of the potato is starting to break up slightly. As with roast potatoes you don’t want to cook them so far as they break up and turn to mash. Carefully drain the potatoes and lay flat on a cooling rack and place in the fridge uncovered for 30 minutes. This will help the potato to firm up and also dry them out giving a crispier chip
- Next fry the chips in the fat at 160oC until just starting to colour. Remove from the oil and drain well and repeat the process of placing in the fridge for 30 minutes.
- When ready to cook plunge the chips into hot fat 190oC until golden brown and crispy. Drain well, season with salt and serve.