Definitely not my recipe - first inspired by Heston and loads of people seem to do it now. Best chips I've ever eaten and I'm now starting to do them in large batches as they take far too long to make otherwise.
Ingredients
Decent potatoes
Big bottle of oil
Salt
Dipping sauce
Peel and slice potatoes into reasonably chunky chips
Discard any bits which are too small or too thin
Keep them under water whilst preparing to stop them going black
Bring a big pan of water to the boil and add the chips for 10 minutes.
When done, spread on a tray to cool then place in the fridge until actually cold
Heat a pan of oil on a medium heat until a grain of cooked rice (or a breadcrumb) floats to the surface immediately when dropped in
Seperate your chips into batches of around 15
Deep fry the chips in batches until the edges start going brown - about 3-5 minutes
Remove and drain of oil on kitchen roll
Place in fridge until actually cold - I'm freezing a few batches at this point so will let you know how they get on. I also have a set in the fridge to keep for a few days.
When ready to eat -
Deep fry the chips again until a nice deep golden brown colour - roughly about 6-8 minutes
I recommend serving with mayonnaise :)
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