CHIPS

CHIPS

Who doesn't like chips? Surely the most popular side dish there is!  Done right, with a little extra care can take the standard chip to the amazing chip. At the Hand and Flowers we serve our chips in cylindrical shape as they cook more evenly. In this recipe I suggest Maris Pipers, but if you can find them, try Koffman potatoes.

INGREDIENTS

SERVES: 4

4 large potatoes for chipping, such as Maris piper

vegetable oil for deep-frying

METHOD

1: Top and tail each potato, then use an apple corer to cut out the centres. Remember, we are making round chips here. Bring a large saucepan of salted water to the boil over a high heat.

2: Add the potatoes, return the water to the boil and boil for about 5 minutes until tender, but still holding their shapes.

3: Use a slotted spoon to remove them from the water and leave them to drain. Dry well on a wire rack.

4: When the potatoes are completely dry, heat enough oil for deep-frying in a deep-fat fryer or heavy-based saucepan until it reaches 140°C.

5: Add the potatoes and fry for 8–10 minutes until the oil stops bubbling, which means all the moisture has been removed.

6: Use a slotted spoon to remove the potatoes from the oil, return them to the wire rack and leave to cool completely.

7: Fry the potatoes for a second time. Reheat the oil to 180°C. Add the potatoes to the fryer again and fry for 2–3 minutes until crispy and golden brown

8: Drain well on kitchen paper, sprinkle with salt.

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INGREDIENTS

SERVES: 4

4 large potatoes for chipping, such as Maris piper

vegetable oil for deep-frying

METHOD

1: Top and tail each potato, then use an apple corer to cut out the centres. Remember, we are making round chips here. Bring a large saucepan of salted water to the boil over a high heat.

2: Add the potatoes, return the water to the boil and boil for about 5 minutes until tender, but still holding their shapes.

3: Use a slotted spoon to remove them from the water and leave them to drain. Dry well on a wire rack.

4: When the potatoes are completely dry, heat enough oil for deep-frying in a deep-fat fryer or heavy-based saucepan until it reaches 140°C.

5: Add the potatoes and fry for 8–10 minutes until the oil stops bubbling, which means all the moisture has been removed.

6: Use a slotted spoon to remove the potatoes from the oil, return them to the wire rack and leave to cool completely.

7: Fry the potatoes for a second time. Reheat the oil to 180°C. Add the potatoes to the fryer again and fry for 2–3 minutes until crispy and golden brown

8: Drain well on kitchen paper, sprinkle with salt.

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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