Serves 4 (or 2 very hungry chip-lovers)

1kg Rooster or Maris Piper potatoes
Sun flower oil, for frying
Salt and vinegar, for seasoning

 

  1. Cut your potatoes into finger-sized chips, leaving the skins on – you don’t need to be too exact. Place in cold water as soon as you have cut them.
  2. Rinse the chips, place in a large pot and cover with cold water. Slowly bring them to a boil and then lower heat to a gentle simmer. You are aiming for them to be almost fully cooked but not falling apart. Remove gently with a slotted spoon and place on a clean tea towel in a single layer to cool fully. The great thing about this is that you can do this step hours or even a day in advance and have all the hard work done. When you are ready to eat, you will have amazing chips in minutes!
  3. If you don’t have a deep fryer, heat a large sturdy pan over a medium-high heat. Pour in sunflower oil to about 6cm deep, but never fill your pan more than half full for safety reasons. If you don’t have a thermometer, add a blanched chip to the oil to test the temperature; once it’s floating and golden, the temperature should be about 180°C.
  4. Cook your chips in small batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a dish lined with clean kitchen paper and shake them around a bit to remove any excess oil. Season with sea salt and vinegar, if using, and serve immediately.

Per serving: 486kcals, 35.8g fat (3.5g saturated), 39.3g carbs (2.9g sugars), 4.2g protein, 6g fibre, 0.596g sodium

Top chip tips:

Here at Easy Food, we feel the best choices for a chip potato are good, large Maris Pipers or Roosters. When it comes to oil, the most important thing is that it is fresh and clean; any old or slightly dirty oil will impart flavour. We advise using either sunflower and vegetable, as they are neutral and yield good results; groundnut oil is also an option. If you’re after big flavour, cooking your chips in beef fat can give you good flavour and colour, but is obviously not suitable for everyone. Onto seasoning: in our opinion, the salt HAS to be flaky Maldon sea salt. Vinegar isn’t for everyone, but we feel it is almost as important. You can’t go wrong with a good-quality apple cider vinegar for maximum flavour.