Hand-cut chips


Begin this recipe a day ahead. Shown with whole sea bream.

You'll need

For deep-frying: vegetable oil 1.2 kg sebago potatoes, peeled, cut into 1cm-thick chips, soaked overnight in cold water, then drained

Method

  • 01
  • Heat oil in a deep-fryer or large saucepan to 120C. Cook chips, in batches, for 5 minutes or until cooked through, but not coloured. Drain and cool to room temperature. Increase temperature to 180C and deep-fry chips, in batches, for 3 minutes or until crisp and golden. Drain on absorbent paper, season to taste with sea salt and serve.

"Make the effort to cut chips and double fry them. It's not hard and you'll get a chip which really tastes like potato." - Neil Perry

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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