Ingredients
125-175g/4-6oz potatoes per person
Method
1. Peel the potatoes and cut into even-sized chips (the thicker the chips the less fat they absorb).
2. Place in a bowl of cold water until required (this will remove the excess startch).
3. Drain and dry well, and place in a chip basket.
4. Heat the oil, preferably sunflower or corn, to 190C/375F then lower the chips into the oil and fry for 5-6 minutes, until soft but not browned.
5. Shake the basket a couple of times to ensure even cooking. Lift out the basket and drain the chips on absorbant kitchen paper, whilst reheating the oil to 200C/400F.
6. Return the chips to the oil for 2-3 minutes to brown.
7. Drain well and serve immediately.
8. Season to taste.
