Chips

1. 1

   Peel the potatoes and cut them into long, thick sticks, putting them into cold water as you go.

2. 2

   The water has the effect of preventing them browning while also washing away some of the starch.

3. 3

   Drain and pat dry with a cloth or paper towel.

4. 4

   Heat the oil to 300F (150C) in a large, deep pan.

5. 5

   Lower the potato sticks into the hot oilit will bubble up alarminglyand fry for six or seven minutes, until they are pale and soft.

6. 6

   Lift them out and let drain while you bring the temperature of the oil to about 350F (185C).

7. 7

   Lower the sticks into the hot oil again and fry for three or four minutes, maybe less, until they are crisp and golden.

8. 8

   Drain on paper towels and dust enthusiastically with salt.

No additional tips available.