Ingredients:

  • 2 lbs (900g) Russet or Maris Piper potatoes, peeled
  • Approximately 6 cups (1.4 liters) Vegetable oil or Peanut oil
  • Salt to taste
  • Optional: Malt Vinegar, Sea Salt Flakes, Fresh Rosemary sprigs

Instructions:

  1. Cut the peeled potatoes into thick chips, about ½ inch (1.25 cm) thick.
  2. Place the cut chips in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours). Drain well and pat dry with paper towels.
  3. Heat the oil in a large pot to 300°F (150°C). Carefully add the chips in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, until the chips are softened but not browned. Remove with a slotted spoon and place on a wire rack to cool completely.
  4. Increase the oil temperature to 375°F (190°C). Carefully add the blanched chips in batches, again avoiding overcrowding. Fry for 3-5 minutes, until golden brown and crispy.
  5. Remove the chips with a slotted spoon and drain on paper towels. Immediately sprinkle with salt. Serve hot!