BEST EVER HAND CUT CHIPS

PREP TIME: 15 mins

COOK TIME: 15 mins

***You need to start this recipe one day ahead

 

Ingredients:

  • 1.5kg Kestrel potatoes
  • vegetable oil, for deep-frying
  • Salt

 

Method:

1. Peel the potatoes and soak overnight in cold water.

2. Drain and cut into 1cm thick chips.

3. Heat oil in a deep-fryer, wok or large saucepan to 140C

4. Pat the chips dry in a tea towel, then deep-fry in batches without colouring until they blister and small bubbles appear on the surface (9-10 minutes).

5. Drain, then place on a wire rack over a tray and refrigerate to dry (1-2 hours).

6. Heat the oil again to 180C

7. Deep-fry chips in batches until very crisp and golden (5-6 minutes; be careful, hot oil may spit). Drain on paper towels and season with fine table salt.