Pub chips

Step 1 of 3

Prepare 800 g undamaged skin-on potatoes, scrub them and cut into chips about 12 mm wide. Dry them thoroughly.

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12 min

00:00

Ingredients

  • 800 gPotatoes, flesh and skin, raw
  • 80 gOil, olive, salad or cooking
  • 3 gSalt, table

Method

  1. Prepare 800 g undamaged skin-on potatoes, scrub them and cut into chips about 12 mm wide. Dry them thoroughly.
  2. Heat about 900 g oil in a deep fryer to 160 °C. Fry potatoes in batches for eight minutes, then rest them for three minutes.
  3. Heat oil to 190 °C and fry chips for three minutes until golden. Drain, transfer to a bowl and toss with 3 g salt. Nutrition counts 80 g oil under C-FRY.