Thick-cut chips
Ingredients
1kg Maris Piper potatoes (250g per portion), cut into chips
1.5 litres vegetable oil or beef dripping (pan should be just over half full)
a good pinch of sea salt
Delicious served with home-made battered fish
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Method
1 Peel the potatoes and cut them into 1cm-wide batons the length of the potato, so they are all the same size. Wash the starch off the potato with cold, running water. Place in a pan of slightly salted cold water; bring to a rapid boil and then chill them in cold water to stop them cooking any further.
2 Heat the oil to 140°C in a pan at least 6 inches deep. Pat the chips dry, plunge into the hot oil to blanch for 2-3 minutes, then drain.
3 Heat the oil back up to 180°C. Then plunge the chips back into the oil until they are golden brown (around 4-5 minutes). Drain, dry off and season with sea salt.
Menu suggestions for this recipe
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In this month's issue of...
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- Property: where to find a coastal home near a good school
- Heart-warming homes to inspire: a Cornish surf shack and a cottage in Deal
- Great escapes: stay in an eccentric hotel in Whitby; walk on the wild side on Skye
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