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.
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. We recommend using vegetable oil for cooking chips.
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.
Chips frying first time
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.
Chips on paper towel
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.
