I mean who doesn’t love chips!? The smell alone takes me back to when I was a little girl and my mum would fry chips with freshly cut potatoes; the smell is just so nostalgic! Home cooked chips taste wayyy better than frozen oven chips and once you cook your own, you’ll never go back to buying the processed rubbish you find in the freezer section of supermarkets. Not only do they taste better, but they’re cheaper too. Maris Piper Potatoes are my favourite for frying chips.
- Heat sunflower oil in a deep pot. Preferably, use a pot that includes a frying basket. You want the temperature at about 180 degrees.
- Start off by washing the potatoes thoroughly under cold water. Especially because we are leaving the skin on, we want to make sure we get rid of all the dirt and grit off the potato skins.
- To cut the potatoes into chips, first make a slice lengthways down one side of the potato so that you can place the potato down firmly on the flat side.
- Then begin to cut 1inch thick slices and then cut them again into batons/chips.
- Add the chips into the basket and lower it into the oil. Fry the chips in batches until they’re golden brown and crispy. Do not overcrowd the pot as the temperature of the oil will drop.
- If the chips are going golden brown on the outside but are still hard in the middle, it means that you have the temperature up too high. Simply turn the heat down a notch and resume.
Sprinkle your chips with some sea salt and a splash of malt vinegar and you’ll be in chip heaven! 🙂
Enjoy these chips with my Lamb Burgers in Brioche Bun.