Recipe: perfect homemade chips

LAST WEEK I was served raw chips in a restaurant and it really pissed me off.  Bad chips are a sad, needless thing.  Equally, a top chip is a thing of beauty.  How many people actually make their own chips these days? Give it a go and you'll never look back!

This recipe is a little cheffy, I admit, but perfectly achievable at home and certainly worth the effort. Temperature control is key here: if the oil is too cold and the chips will be soggy, too hot and they won't be cooked on the inside. 
Getting to know your spuds is also vital here.  I've used Maris Pipers, but King Edward or Roosters are also ideal for chipping.

Ingredients (serves two as part of a main meal):

4x medium Maris Piper potatoes, peeled and cut into 8ths
Good quality sea salt


1) Pre-heat a deep fryer (filled with sunflower or vegetable oil) to 160C.

2) Bring a small pot of salted water to the boil and drop in the peeled potatoes.  Boil for 2-3 mins. Drain in a colander and leave until there is no steam visible.  Hot oil doesn't like moisture, so this part is crucial for a crisp chip.

3) Place in the fryer for 4 mins until lightly golden.  Drain onto some kitchen paper and pat dry.  Increase the fryer temperature to 170C.

4) Drop the chips in for a further minute or until the chips begin to float.  Allow to drain then drop onto fresh kitchen paper.  Pat dry.  Add a sprinkle of good quality sea salt to finish.