BASIC CHIP RECIPE
Serves 4
Put the oil on to heat at a low
temperature. Peel the potatoes, rinse and put into a bowl of cold
water. Cut the potato in strips that are approximately 1/2 in (1 cm)
wide and 2 ins (5 cm) long. Alternatively use a special chip cutter
that can deal with one potato at a time. Put the chips into a fresh
bowl of water until the oil has reached 300F/150C.
For best results cook the chips in
batches so they don't all lump together. Dry off the first batch, put
into the chip basket and lower into the fat. Cook for 5-6 minutes or
until they get flabby-looking, are soft but not browned. Shake the
basket a couple of times to ensure even cooking. Lift the basket and
drain. At this point the cooking can be arrested indefinitely. When you
are ready to continue, bring the oil to 360F/185C and plunge the chips
into the hot fat to brown. This takes only 2-3 minutes. Drain, put on a
hot serving dish and keep warm in the oven (275F/140C/gas mark 1).
When all the chips are ready sprinkle
with salt and serve with tomato ketchup, vinegar, lemon or whatever is
your fancy.
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