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Perfect Fries

When you want that special treat then chips make an awesome side to go with loads of dishes. But if you are going to treat yourself, then you might as well do them properly.

Here are all the tips and tricks to getting the very best chip!

How to make...

How to make...


You want chips that are crispy on the outside, but fluffy on the inside so use old potatoes. Varieties like King Edward, Maris Piper or Rooster are the best. You'll need 1 large potato per portion.

Keeping the skin on (optional) cut the potatoes into slices about 1cm thick. Lay the slices on their flat surface and cut equal fries shape from them, again 1cm wide. Discard any irregular or rounded end pieces... these can be saved for mash or to thicken soups and stews, especially if you did peel the potatoes.

Heat a pan or fryer of oil to 150°C. Use vegetable oil and only half fill the pan because when you put the fries into the pan the oil will be displaced and bubble up. Lower some of the fries into the oil and fry for 4-5 minutes. If you are cooking several portions then you will probably need to do this in batches.

4) DRAIN:-
Scoop the cooked fries out and drain on kitchen paper whilst you fry the rest in the same way. The fries should now be cooked, but not too golden or coloured. To test a chip, break it in half and, when it is cool enough, taste it to check. It should be fluffy.

Turn the temperature of the oil up to 180°C. Carefully lower the cooked but soggy fries into the oil and fry for 1-2 minutes until golden and crispy.

6) SERVE:-
Scoop the finished fries back out of the oil and drain again on fresh kitchen paper. Sprinkle with salt whilst still piping hot and serve immediately.

Perfect Fries

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