AT A GLANCE
|01||Scrub potatoes, peel (optional) and cut into chips about 1.5cm thick.|
|02||Rinse chips in a colander under cold running water, then soak in a bowl of cold water for 20 minutes to remove excess starch.|
|03||Bring a saucepan of salted water to the boil and blanch chips, in batches, until just cooked through (5-10 minutes; do not overcook), drain.|
|04||Pat dry with absorbent paper, then refrigerate uncovered until very dry (1 hour).|
|05||Meanwhile, preheat oil in a deep-fryer to 190C. Deep-fry chips, in batches, until crisp and golden (5 minutes). Drain on absorbent paper and serve immediately.|
Note Try this recipe with smoked cumin salt and aïoli.