Homemade Pub Chips

These cheeky fellas are bound to impress, and will proudly compare themselves to chip shop chips and pub chips, and the rougher they are, the more authentic they will be. Maris Pipers are best! Although King Edwards are supposedly just as good. We like to have these with a good steak and some peppercorn sauce but they can be enjoyed on their own, with some fish, or anything you fancy to pair them with. This recipe will comfortably serve four, and they will take about 40 minutes to cook.

Ingredients:

• 7 - 8 large Maris Piper Potatoes

• 1L bottle oil (I use vegetable/ rapeseed oil)

• Salt

• Pepper

• Mixed herbs/ paprika (optional)

• A large pot no smaller than allowing the oil to be ⅓ or close to ½ full

Method

1. Fill your large pot halfway with water and bring to the boil.

2. Peel all the potatoes and cut each individually (if you have a nifty doohickey to section them all you can, but I like hand cutting as it gives them a rustic and chunky vibe) in four slabs (about 1-2 cm each), then cross ways to get your chip.

3. I like to lightly salt the potatoes as you go as this will start to dry them out (don’t go overboard, just a sprinkle!). Once you have cut all the potatoes, add them to the boiling water and cook for 5-10 minutes or until they begin to get a translucent appearance and may be slightly chalky. The texture will differ depending on when they are added to the water. If you add them to hot water and then bring to the boil, they will attain a finer fried texture after they are cooked. Keep an eye on the pot because it will get frothy!

4. Remove from heat and strain into a colander and lightly salt again.

5. Rinse out your big pot and dry and refill with one litre of oil. Set on medium heat for 3 - 5 and test every so often with one chip using a slotted spoon to lower it into the oil. Once you get the hollow sizzling sound, you are ready to fry!

6. Place 10 - 15 chips in the pot at once (using the slotted spoon, do not drop them in) and fry each batch on high for 5 minutes.

7. Place the cooked chips onto an oven tray or plate, lightly salt again.

8. Continue this process until you have all the potatoes fried, you may need to turn the heat down between batches to prevent overheating or splattering.

9. Once all the chips are cooked, repeat the process again, cooking each batch of 10-15 for 5 minutes on medium to high heat.

10. Once all the chips are double fried (if you want to be frisky, you can go for a triple fried chip, which no one in the world will say no to, but for timing I just like double fried), place them in a large bowl and season with salt and pepper (you can add some mixed herbs or paprika if you want spiced fries) and toss or stir until they are all seasoned. You will never look at takeaway chips the same way again because yours will always be better!

11. Enjoy with good company and a movie (I’d recommend View from the Top or Love Actually).

My chunky chip cutting technique!

Chalky texture after sitting in a hot pot and bringing to the boil for 10 minutes, this is what you want.