delicious UK – April 2018

SERVES 4. HANDS-ON TIME 40 MIN

MAKE

AHEAD

Once the chips have been

friedonce(step2),theycan

be kept on the baking tray,

covered, in the fridge for up to 24

hours. Complete the recipe, frying

atthehighertemperature,toserve.

FOOD

TEAM’S

TIP

Usefreshoilasresearch

shows it’s best not to reuse

oilthat’s been used for

frying at high temperatures.

•800gflourypotatoes (we used

maris piper)

• 2 litres sunflower oil (see tip)


• Malt vinegar and sea salt flakes
  to serve

YOU’LL ALSO NEED...

•Digitalprobethermometer

or a deep-fat fryer

1 Peel the potatoes and chop into

finger-size chips (any length will do).

2 Fill a large deep-sided saucepan

8-10cmdeep(nomorethanhalfway)

with the sunflower oil and heat until

the oil reaches 140°C on a digital

probe thermometer (a raw chip will

sizzleandfloattothetop–oruse

a deep-fat fryer). Once the oil

is u u , us

slottedspoon(orfryingbasket)to

addhalfthechipstothepan,then

fryfor7-8minutesuntiltenderbut

not coloured. Remove with a slotted

spoontoabakingtrayandrepeat

with the remaining chips. Leave to

cool completely (see Make Ahead).

3 Increase the oil temperature to

180°C (or when a piece of bread

brownsinabout30seconds).Add

half the chips to the pan/fryer

and cook for 3-4 minutes until

golden and crisp. Remove to a bowl

linedwithkitchenpapertodrain,

then repeat with the remaining chips.

Drizzlewithplentyofvinegarand

tosswithseasalttoserve.

PER SERVING274kcals, 11.2g fat (1.4g

saturated),3.9gprotein,37.3gcarbs

(1.7g sugars), trace salt, 4g fibre

ART EDITOR MARTINE TINNEY

Nanhadownedherdeepfat
fryer for years, maybe decades, and
that’s how she always cooked her
chips.Itwasarealtreattogotoher
houseonaSaturdaynightwhenI
wasyoung.MybrotherandIwould
stay at hers while my parents went
out.Wewereneverallowedchipsathome(especially
notat9o’clockatnight),butNanusedtomakethem
forusasatreat.TheyweresogoodIcanstillsmell
themnow.Theimportantthingaboutherhomemade
chipsisthattheycameinalldifferentshapesand
sizes–nothinggotwasted,soyougotthecrispy
endsmixedinwiththerest.Wealwaysadded
lashings of salt and vinegar. They were the best.

Martine’s

nan Winnie

CHIPS OFF

THE OLD BLOCK

Martine and Winnie’s

late-night treats