British Style Chips
Impress your friends with a batch of perfectly fried potatoes
Equipment
- 1 Colander
- 1 Deep Fat Fryer (or cooking pot and kitchen thermometer)
Ingredients
- 750g (1½lb) White Potatoes
- 2g (1 pinch) Salt
- Sunflower Oil
Instructions
- Heat the deep fat fryer or cooking pot filled roughly half-way with Sunflower Oil to 110℃ (236℉)
- Peel the spuds and chop them into chunky chip shapes, around 1.5cm wide, and the length of the potato
- Then give them a good rinse in a colander, and pat dry with your pre-prepared teatowel
- When the oil has reached 110℃, drop in enough of the chopped potatoes so that they have space to float around, (If the basket is too full, they won't cook properly) and fry for 15 minutes
- When the 15 minutes are up, remove the spuds from the oil and crank the fryer up to 170℃ (338℉). Alternatively, you can leave them to cool on a plate lined with kitchen paper, then freeze them to use later
- Either way, when you're ready to tuck into some British Style Chips, wait for the oil to reach 170℃ (338℉) and fry for 3½ minutes, 4½ minutes if cooking from frozen. Or, until golden brown
- Season with whatever you like, and serve
Nutrition
Calories: 320kcal
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