The ultimate comfort food is deep fried hot chips. Great results require both time and patience, but the effort is so worth it. Whether it's thick, thin, skin on, skin off, salt, vinegar (or both!), once you make home-made chips it's almost impossible to settle for the frozen variety.
Twice cooked chips
1 For a golden, crisp and crunchy chip with soft fluffy centre, the choice of potato and oil for cooking are the most important decisions. You want a floury potato with a low moisture content like Sebago, Golden Delight, Eureka or King Edward. Sunflower or extra light olive oil are the ones we like.
2 Cut the peeled potatoes into 1cm-thick chips, the more regular the shape the more even they cook. Use a clean tea towel or paper towel to pat the potatoes dry and remove excess moisture and starch from the surface.
3 Pour oil into a large saucepan, wok or deep-fryer until it is half-full. Heat over medium-high heat until 140°C on a thermometer or a small piece of potato skin sizzles when dropped into oil. Add the chips carefully to the oil, in batches, using a slotted spoon or metal sieve. Cook for 5-8 minutes or until soft but not coloured. Use a slotted spoon to remove chips to rack to drain, allow the oil to reheat between batches if necessary. Allow the chips to cool to room temperature, the longer the better (1 hour if time permits).
4 Reheat oil at 180°C. This step is all about colouring the chips. Add the chips, in batches (so the oil temperature doesn’t drop). Cook for about 8 minutes or until crisp and golden. Transfer to the wire rack to allow to drain. Season with salt. Serve.
Written by Janelle Bloom