Not exactly diet friendly, but damn tasty and loved by everyone, homemade fried chips are pretty hard to beat and very cheap to make. These ones are extra special, thick cut and cooked three times! It might sound like a lot of effort but it’s worth it, my boyfriend said they were the best chips I’d ever made!
I use a deep fat fryer, they’re a lot safer that a pan of boiling hot oil and filter out the frying smell.
Potatoes – Peeled & cut as thick as you like. As many as you think you can eat, and then some! When it comes to chips more is definitely more.
Oil – for frying, I use sunflower oil
Salt – to taste
Equipment: Large pan, colander, plate, paper kitchen towels, deep fat fryer
- As you’re cutting the chips put them into a large pan of cold water.
- When they’re all cut drain into the colander and rinse.
- Put back into the pan and add more water.
- Place on the hob and bring to the boil, simmer until tender, this will depend on the size of your chips.
- Drain again and dry thoroughly with kitchen paper.
- Heat the fryer to 140°C and fry the chips in batches (it’s best not to overfill the basket, half full is about right) for 5-8 minutes until very tender but not coloured.
- Turn the fryer up to 190°C and fry the chips in batches again for 2-3 minutes until golden brown and crisp.
- Drain on kitchen paper and sprinkle generously with salt.