This is the ultimate recipe for the crispiest chips. They are very easy to make and you won’t go back to doing it any other way.
Prep Time
10 MINS
Cook Time
30 MINS
Servings
4 SERVINGS
Difficulty
Easy
ingredients
- 1.2kg maris piper potatoes
- 1.5 litres Neutral oil (sunflower, vegetable)
- Salt
- Rosemary (optional)
Instructions
Step 1. Cut the potatoes into large chips around 2x2cm or larger, leaving the skin on (peel if you prefer).
Ingredients Used
• 1.2kg maris pipers
Step 2. Place the potatoes into a large saucepan of cold water and add season the water heavily.
Ingredients used
• Salt
Step 3. Put the saucepan on a high heat and bring to the boil. Boil the chips until they’re almost falling apart on the edges, this is what makes them extra crisp when fried. This should take around 15 minutes from cold.
The potatoes should have rough craggy edges like this:
Step 4. Strain the chips into a colander and give them a light toss to fluff up the edges. Do not worry about some falling apart or skins falling off, these can be discarded or still be cooked.
Empty the chips onto a tray with a rack and allow to steam dry for 10 minutes.
Step 5. While the chips steam dry, heat up a heavy bottom cast iron casserole or saucepan on a medium high heat. Keep an instant read thermometer on hand and keep checking until it reaches 180 celsius.
Ingredients used
• 1.5 litres neutral oil
notes
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