Chef's Recipes

Hand-cut chips

Australian Gourmet Traveller recipe for hand-cut chips by Neil Perry

By Neil Perry
  • 1 hr preparation
  • 25 mins cooking plus cooling
  • Serves 4
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Hand-cut chips
Begin this recipe a day ahead. Shown with whole sea bream.
"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


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


  • 1
    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.
  • Author: Neil Perry