- Serves2
- CourseSide
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- Plussteam drying
Ingredients
- 2 large Maris Piper or King Edward potatoes, peeled
- 2 L vegetable oil, for deep frying
Method
Cut the peeled potatoes lengthways into chunky chips, about 2x3cm thick. Rinse the chips thoroughly under cold water to remove excess starch, then bring a large pan of unsalted water to the boil.
Carefully add the potatoes to the water and boil, uncovered, for 10-15 minutes, or until they are thoroughly cooked and soft but still retain their shape. Put a clean, dry tea towel onto a baking tray. Remove the chips from the water with a slotted spoon and drain on the cloth, making sure they are well spaced. Allow the chips to steam-dry for 10 minutes, until cool.
Preheat the oil in a deep fat fryer to 120ºC and line the baking tray with clean kitchen paper. Carefully lower the cooled chips into the hot oil and cook for 3-5 minutes, or until lightly golden and the surfaces have formed crusts. Remove from the oil and drain on the paper, again, well spaced.
Increase the oil temperature to 190ºC. Repeat the frying process for 2-3 minutes, or until the chips are crisp and golden. Remove with a slotted spoon and drain on the paper. Tip the chips into a large bowl, season with fine salt and toss well. Serve immediately.
Cook’s tip
If you don’t have a deep fat fryer, use a large, heavy saucepan and a kitchen thermometer. The pan must be no more than two-thirds full, as the oil will rise up in the pan as the chips are added. Angela recommends sprinking the chips with Cooks' Ingredients Gunpowder Spice Blend before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,495kJ/ 358kcals |
|---|---|
Fat | 20g |
Saturated Fat | 1.2g |
Carbohydrates | 39g |
Sugars | 1.8g |
Fibre | 3.7g |
Protein | 0.5g |
Salt | 4g |