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Traditional Chips at their very best.
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If you want the very best chips then this is the recipe for you.
TV cooks come up with a huge range of complicated recipes which promise you
culinary flavours beyond imagination. But stick to your roots for the very best
tasting food. Take time to cook the humble potato and in less than half an hour
you will have chips which surpass anything the Italians or French have ever
devised. The recipe below does take longer to cook than oven ready chips but the
results are truly superb. |
The recipe below is our "ideal" chip recipe. However, there are a couple of options
which you can select depending on your preferences and what you have to hand. Where the
ingredients or cooking methods are optional then we have highlighted the words so that
you can skip to to the relevant page which goes into detail about that area.
| SERVINGS |
Four servings as part of a main meal |
| PREPARATION TIME |
15 minutes |
| COOKING TIME |
10 minutes |
| FREEZES? |
No |
INGREDIENTS
The potatoes are key to this recipe, use only Maris Piper or King Edwards.
Click here for more information about the best the best
potatoes for cooking chips. The oil or fat to use is also important, some oils are not
suitable. Click here for our page on using oils and fats
when cooking chips.
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Ingredient |
Metric |
Imperial |
American |
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Potatoes |
1 kg |
2 lb 4 oz |
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Vegetable oil / lard / beef dripping |
Enough to cover the chips in the pan |
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Salt and pepper |
To taste |
PREPARATION
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Peel the potatoes. Cut them into slices about 1cm wide and
high.
Place the cut potatoes into a large bowl of water to remove excess starch. |
COOKING
| 1. |
Place
the cut potatoes into boiling water for three minutes then remove and lightly
dry them on kitchen paper. |
| 2. |
While the potatoes
are drying and cooling, add the oil / lard / beef dripping to a pan on a medium
heat. Let the oil heat up for 5 minutes of so.
Add the cut potatoes carefully to the heated oil and let them fry for three
minutes. The oil should be bubbling slightly.
Turn the potatoes a couple of times to ensure they are evenly cooked. |
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3. |
Remove the lightly fried potatoes from the oil and place on kitchen paper to
absorb the excess oil. If you are using a
chip pan
then this is easy. If you do not have a chip pan then use a metal (not plastic)
slotted spoon.
The part cooked potatoes can be covered and kept in the fridge for final
cooking at a later time. |
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4. |
While the chips
are cooling turn the heat up to almost the maximum to heat the oil until it is
bubbling. Carefully add the chips to the oil and fry them until they are a
light brown colour.
While they are frying, turn them a couple of times to ensure they are evenly
cooked. Serve immediately with salt and pepper to your taste. |
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BACK TO CHIP RECIPES PAGE FOR MORE
RECIPES |
