You can't get much better than the taste of a handmade, home-cut, deep fried chip. Soft on the inside and crisp on the outside, these chips will go well with practically anything - tomato ketchup, burgers, gravy, a fried egg... the list is endless!
- 12 large maris piper or king edward potatoes
- 1 litre vegetable oil
- Pinch sea salt
Peel the potatoes and cut into thick chips.
Place chips into a saucepan of cold salted water. Bring to the boil. Boil for 4 minutes, then drain and let them dry on kitchen paper or a tea towel.
Pour fat into a cold deep fat fryer or deep saucepan. Heat to 120C. Once the fat has reached temperature, carefully slide in the chips. Cook for 10 minutes.
Remove chips from the fryer and let them drain. Turn the heat up until the fat reaches 190-200C. Once hot, add the chips (very carefully) back into the oil.
Fry until golden brown and crisp - just taste a chip if you are unsure (Again being very careful!).
Once cooked, tip from the fryer, drain of excess fat on kitchen paper and then sprinkle with sea salt.