* 400-500 g potatoes * 750 ml vegetable oil * Salt * 1 deep-fat fryer * 1 peeler * 1 knife * 1 strainer * 1 slotted spoon * Paper towels * 1 tray or plate * 1 bowl * 1 cutting board
Step 1: Preheat the oil Start by adding the oil to a deep-fat fryer and heating it up. If you have a thermometer set the temperature at 160ºC. If not, start off with a medium heat. Step 2: Peel the potatoes Using a peeler, remove the skin from all the potatoes. Step 3: Cut the potatoes Now cut each potato lengthwise into thick chunks. About a centimetre and a half in size. Step 4: Rinse and drain Before frying, it is important to rinse the potatoes. Put them into a strainer and run them under cold water, then let the water drain off. Step 5: Fry the potatoes First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer. In batches, fry the chopped potatoes until just cooked through. This will take about seven minutes per batch. You will need to move them once or twice while frying. To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready. Step 6: Remove the chips and leave them to rest Take the chips out of the oil and leave them to one side. In the meantime, turn the temperature up to 180ºC or wait until the oil is very hot. Step 7: Fry again until brown and crispy Put a small batch of chips back into the hot oil to fry again. While they are frying prepare a plate with a couple of paper towels. When they turn a deep golden-brown colour and look crispy remove them from the fryer, taking care to drain the oil well and place them onto the plate with paper towels. Repeat with more batches until all the chips have been fried again. Step 8: Season and serve Season the chips well with salt –if so desired – and serve up immediately while still hot.