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