Chef's Chips
200g potatoes per person such as Maris Piper, King Edward or Desiree
Vegetable oil for frying
Cut the potatoes into 1 cm slices and then into 1cm chips. Place in a saucepan and cover with cold water. Bring to the boil and simmer for 1-2 minutes. Drain and leave in the colander to dry out for a few minutes.
Meanwhile heat the oil in a deep fat fryer to 200oC and blanch the chips, (depending on the quantity you may need to do this 2-3 handfuls at a time), until softened but not coloured. Drain on kitchen paper. These can be stored for up to 2 days in the fridge like this.
Refry the chips in hot oil at about 180oC, for 5-6 minutes until they are crisp and golden in colour. Drain on kitchen paper then enjoy immediately!
For more delicious potato recipes visit www.britishpotatoes.co.uk
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