French fries

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The trick to these wonderful home fries is frying them twice.

Ingredients

• 4 large russett potatoes
• Peanut oil
• Salt and vinegar

Method

1. Pre-heat the oven to 200° C (400° F - Gas 6 - Moderate)
2. Half fill, (no more), a large pan with peanut oil
3. Peel and slice the potatoes into 5 mm x 5 mm (¼" x ¼") strips of equal length
4. Place the raw chipped potatoes into a large bowl of cold water as you prepare them
5. When the oil reaches 165° C (325° F), drain the potatoes and pat dry with a towel
6. Fry the chips for just 3 minutes, in small batches so the oil stays hot
7. Drain and allow to return to room temperature
8. Increase the heat of the oil to 190° C (375° F)
9. Again, in small batches, fry until golden brown, about 3 minutes
10. Drain cooked chips and place on a rack in the pre-heated oven until all of the chips are cooked

Serving suggestions

Serve with sea salt and malt vinegar

What are the best potatoes for chips

• King Edward
• Maris Piper
• Sante