chips – serves 4

5-6 large, long potatoes, peeled (optional) and cut into 1.5 cm sticks
peanut oil to fill fryer
fine sea salt

So, everyone knows how to make chips, don’t they?
Well, not really. Certainly most chips shops in southern England don’t (I'm a northern boy). Flaccid things all stuck together. And I’ve been to a few Steak Houses that don’t have much of a clue. My daughter asked me to put this recipe up to help her.
Buy yourself a deep fryer and fill with peanut oil

These are the steps for good chips, an approach I remember from my childhood at my local chippie on Merseyside. If you're going to put in the effort to make them at home, do it properly. If not, get a bag of frozen chips (and ruin your meal)

Cut (after peeling if you wish)
Soak – to remove the surface starch
Dry chips thoroughly in a dish towel or paper towel
Blanche – cook in oil at 130˚C for about 6 minutes. Don't let the chips brown too much
Drain and cool
Fry until brown - cook in oil at 190˚C – don’t over crowd the pan
Drain, salt and serve

Immediately after cutting put the potatoes into at bowl of cold water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to remove much of the starch.

Heat the fryer to 130˚C.

Cook the potatoes in the wire basket in batches for about 6 minutes until they are soft and they have turned to a semi-translucent white. Don’t allow them to brown.

Remove from the oil and spread evenly on a baking sheet.  Let them rest at least 15 minutes.

Bring the oil up to 190˚C. 

Fry the blanched potatoes in batches for 3 to 4 minutes, or until they are crispy and golden brown.  Shake the basket a few times to ensure they are not sticking together.

Remove the basket from the oil.

Sprinkle with fine sea salt while shaking the basket and tip into a serving dish