Crunchy chips with loads of salt are the ultimate in comfort food.
Cooking Time
Preparation Time :10 Min
Cook Time : 12 Min
Total Time : 22 Min
Ingredients
Serves :
1L (4 cups) vegetable, canola or extra-light olive oil, for frying
450g king edward potatoes
Salt, to serve
Directions
Pour the oil into a 3-litre (12-cup), 18cm (base measurement) 10cm deep, medium heavy-based saucepan (the saucepan should be no more than one-third to half full). Place a thermometer into the oil and heat over medium-high heat to 160°C.
Meanwhile, peel the potatoes and cut into 1.5cm-thick batons. Place between sheets of paper towel and pat dry to remove any excess moisture.
Use a slotted spoon to gradually add the potatoes to the hot oil (this prevents the oil bubbling over). Cook for 4 minutes. Use the slotted spoon to transfer the chips to a plate lined with 4 sheets of paper towel to drain.
Reheat the oil to 175°C. Use the slotted spoon to carefully and gradually add the partially cooked chips to the hot oil. Cook for 6-8 minutes or until tender and crisp. Use the slotted spoon to remove the chips from the oil and transfer to a plate lined with paper towel. Season well with salt and serve immediately.
