For years I avoided making real deep fried chips. I grew up with horror stories of wet tea-towels, chip pans that melted and a whole host of other things that can go wrong.
That is till about 5 years ago when Nigella changed my life forever. Since then Ive been able to make perfect chips every time without all that panic about plunging cold chips into hot oil. It’s not so much a recipe as a way of cooking so here you go…
You will need
- A heavy bottomed pan filled with sunflower oil up to about half way. I have a cast iron one I use filled with
- Maris Piper or similar potatoes – a couple of medium or 1 large each
All you need to do is…
- Cut your chips however you like them. I’ve made chunky, chip shop and skinny this way, I’ve even kept the skins on
- Once cut place them in the cold oil in the pan – don’t overfill the pan as this will mean your chips are sub standard. If you are making loads you might want to think of two pans
- Turn the heat on. As the oil heats up it will effectively do the first cook on your chips, just as if you were making twice cooked chips
- After 15 minutes gently stir the chips so they separate – this will allow chips to cook evenly
- After 30 minutes – or when the chips are your desired colour – use a slotted heatproof spoon to transfer the chips onto greaseproof paper (or kitchen towel) and sprinkle with salt.
You should serve these immediately or they can be kept warm in the oven for a short amount of time.