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How to: hip chips


To mark the end of National Chip Week (21-25 February), we've hunted high and low to bring you the ultimate recipe for the very best chips.

Celebrated food journalist, Felicity Cloake, who writes for the Daily Mail, Metro and has a weekly column called ‘How to Make’ in the Guardian, tested numerous home-frying chip recipes, speaking to experts and renowned chefs. Cloake even got lauded food critic Jay Rayner to try some of her chips, and the recipe below was the one to get his nod of approval. Here's how to make the perfect chip at home...

What you'll need

  • 200g Maris Piper per person
  • Dripping or other animal fat to cook (enough to half-fill your pan when melted)
  • A cooking thermometer or electric deep fat fryer

Perfect chip recipe

1 Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones. Rinse well under cold water, then drain.

2 Put the chips into a pan of cold, salted water, and bring to the boil. Turn down the heat, and simmer until just soft to the point of a knife.

3 Drain, pat dry and allow to cool, then put in the fridge until cold.

4 Heat your fat to 120C, and add the chips. Don't overcrowd the pan. Blanch for about five minutes until cooked through but not coloured.

5 Remove, drain, pat dry, and refrigerate.

6 When you're ready to eat, heat the fat to 160C and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.

Felicity’s first book, Perfect: 66 Essential Recipes for Every Cook's Repertoire, is available from 4 August.



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