The chip is a British national favourite. Whether you prefer chunky, soggy chips, or thinner, crispier ones, Antony will show you how to make perfect chips!
Peel the potatoes and drop them in a bowl of water, (this helps to remove the starch from the outside of the potato).
Cut the potatoes into chips (whatever shape you want), then rinse the cut potatoes in another bowl of water and dry them as much as possible with kitchen paper. This is important as they’ll be going into oil and oil and water are not a good combination.
Cook the chips in two stages. Firstly ‘blanch’ the chips in a deep fat fryer at 130°C for skinny chips or 160°C for fat chips. Cook them until they have very little colour and when you squish the end of one it’s soft (approx 4 minutes). Take out and allow to cool on kitchen paper. You can do this step in advance.
Put the chips back in the fryer at 190°C and cook until golden brown and crispy (1 to 2 minutes).
Remove, drain on kitchen paper and serve sprinkled with a little salt.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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