Recipe from chapter 9.
Ingredients
Serves 4 (generous helpings)
1.25kg/3lb potatoes - Maris Piper are best (if you can’t get these use a slightly floury spud King Edwards will work but need a lot of care. If not these, then whites but not waxy ones.)
Sunflower oil for frying.
Method
1. Heat the sunflower oil in a chip pan or deep fat fryer to a medium heat 170ºC/ 325ºF.
2. Peel potatoes and cut into thick chips – ½ to 3/4 inch/1.5 cm thickness.
3. Cook in a steamer basket until they are ‘al-dente’ – just under-cooked. The time taken depends on the size of the chips but around 12 minutes. N.B. KEEP AN EYE ON THEM! If they go too far and start collapsing, just remove the basket from the saucepan and leave to cool for 15 minutes – the starch firms up and will help hold them toget
