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Traditional Chips Recipe

Take time to cook the humble potato and in half an hour you will have chips which surpass anything the Italians or French have ever devised.

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Traditional chips

INGREDIENTS                         

1kg / 2lb 4oz Maris Piper or King Edward potatoes
Enough vegetable oil to cover the chips in the pan
Salt and pepper to taste

PREPARATION TIME

: 15 minutes

COOKING TIME

: 10 minutes

DIFFICULTY LEVEL

: Medium

FREEZE

? No

SERVINGS

: Four servings

COOKING EQUIPMENT

:
1 largish pan, 1 slotted spoon, kitchen paper

PREPARATION

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.

Recipe by .

COOK'S NOTES FOR PERFECT CHIPS

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.

The potatoes are key to this recipe, we use only Maris Piper or King Edwards. Click here for more information about 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. We recommend using vegetable oil for cooking chips on most occasions.

RECIPE INSTRUCTIONS

STEP 1

Place the cut potatoes into boiling water for three minutes then remove and lightly dry them on kitchen paper.

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.

STEP 2

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.

If you want, the part cooked potatoes can be covered and kept in the fridge for final cooking at a later time.

STEP 3

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.

1 RATINGS GIVEN - AVERAGE 5 star rating
five star rating
19 November 2012
From: Debs
Just cooked these in Montreal this afternoon and they bring back a taste of an English chippie. Thanks for the clear explanation and especially the pictures.
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Copyright 2006 - 17 David Marks. All rights reserved.