Traditional Chips
Method
Peel your potatoes, then for thick-cut chips, cut into 1cm slices then slice these into 1cm-wide chips. For allumettes (thin shoestring like chips) follow the same procedure, but cut them ½cm thick.
Wash the chips in water then drain on kitchen paper.
Place the chips in a pan of cold water, bring to the boil and simmer for a couple minutes for allumettes and about 3-4 minutes for thick cut. Drain in a colander and leave to cool.
Pre-heat dripping, lard or vegetable oil to 120°C in a deep-fat fryer. Blanch your chips two or three handfuls at a time until they are soft but not coloured. Remove from the fat and drain.
To serve the chips, re-fry them in hot fat (200°C) until they are crisp, season lightly and serve immediately.
Try with Chorley's Cornish Peri Peri Hot Sauce
Ingredients
Allow 200-250g of potatoes per person
Pre-heat dripping, lard or sunflower oil
Your choice of dip or sauce
You might need these
-
-
-
-
-
-
Local Vegetarian and Vegan
I already have an account
Log me on, I want to shop
I have been meaning to write and send a message to you ever since we had our first delivery!! I would just like to say how delighted we are with…
Mrs P Richardson, Falmouth -
