Henry: "We find that a good brand of Maris piper works best for chips, but it's important to get chip grade ones as normal ones can end up not giving you the desired result."
- 2kg Maris Piper potatoes
- 2 litres vegetable oil enough oil to fill a deep fat fryer
1. Peel and wash the spuds then chop them into chips. I like mine quite chunky but for a chip butty I think you want something just larger than a French fry. I don't mind the rustic look so keep the edges rough.
2. Place in a pan of cold water and bring to the boil. Allow to simmer for a few minutes, but keep an eye. We want the chip to start to cook on the outside but not completely cook through and turn to mash. It is a fine line so only cook for 5 minutes max.
3. Using a slotted spoon carefully lift the chips out and into a colander; shake them up to rough the edges while still hot. Tip onto a tray and chill for 10 minutes.
4. Heat the vegetable oil in your fryer to 150°C or warm the oil in a pan. Fry the chips for 5 minutes or until the chip is cooked through and the edges have sealed up but not gone too crispy or gained any colour. Lift out of the oil, spread on a tray and cool completely once again.
5. Heat the oil back up to 190°C and fry the chips again for 2 minutes or until they are golden in colour and crispy as anything.
6. Remove from the oil and drain on some kitchen paper. Toss with sea salt and serve.
Recipe from The Fabulous Baker Brothers, Published by Headline