Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water & Pat dry with kitchen paper.
Heat the oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil & fry for 10 minutes or until cooked but not browned.
Carefully remove the chips from the pan, set aside to drain on kitchen paper.
Raise the oil temperature to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown.
Remove from the fryer and drain. Serve sprinkled with sea salt and vinegar.
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