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Recipe for Traditional British Chips

Traditional Chips
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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.

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

Nutrition information per portion
  • Calories
    335
  • Carbs
    50g
  • Sugars
    2g
  • Fat
    14g
  • Saturate
    1g

PREPARATION TIME: 15 minutes
 
COOKING TIME: 12 minutes
 
DIFFICULTY: Medium
 
FREEZE: No
 
SERVINGS: Four servings
 
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.

ADVICE FOR TRADITIONAL CHIPS

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.

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.

Chips frying - first time
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Chips frying first time

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.

Removing oil from chips on paper towel
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Chips on paper towel

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.

Frying chips second time
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1 RATINGS GIVEN - AVERAGE 4 star rating
five star rating
7 February 2015
From: Chris
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 - 21 David Marks. All rights reserved.