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Perfect Chips

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The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King Edwards, Maris Piper, Romano or Desirée potatoes. Use a good vegetable or oil!


Not the healthiest cooking methods ever but deep-fryng is best way to get golden, crisp chips 😉


Golden, crisp home-made chips …. seen here served up as Fish & Chips meal with some garden peas!



250g potatoes per person, peeled

1 litre Vegetable oil, lard or dripping to cook


  • Cut the potatoes into 1cm slices then slice these into 1cm-wide chips …place the chips into a colander and rinse under cold running water
  • Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 – 4 minutes … drain through a colander and dry with kitchen paper
  • Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan…blanch the chips a few handfuls at a time in the fat for a couple of minutes…do not brown them
  • Once they seem drier and slightly cooked remove from the fat and drain, set aside and keep covered and at room temperature until needed
  • Reheat the fat to 200°C and cook the chips until golden and crisp about 5 – 8 minutes … serve immediately

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