Twice-Cooked Chips


  • 250g potatoes per person, peeled
  • 1 litre vegetable oil


  1. Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
  2. Place the washed and dried chips into a pan of cold water, bring to a gentle boil and simmer for 3 – 4 minutes. Drain through a colander and dry thoroughly with kitchen paper.
  3. Heat the oil to 150°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain on kitchen paper.
  4. Heat the fat to 190°C and cook the chips until golden and crisp about 5 – 8 minutes. Serve immediately.


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