Cook chips in two stages. Blanch in oil heated to about 325 F, until soft but not coloured. This can be done earlier in the day. For the second stage, heat the oil to 375 F. A swift cooking for about 2 to 3 minutes browns the outside and makes the chips crispy. If properly cooked, they should show no signs of sogginess. If you prefer a crisper chip, soak cut potatoes in cold water for a couple of minutes before the first frying, then drain and pat dry. These are thick chips, not frites.
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4 Yukon gold potatoes, peeled
Peanut or canola oil
Salt to taste
Slice potatoes into ½-inch thick slices. Pile a few slices on top of each other and cut into ½-inch thick strips. Pat dry.
Heat oil to 325 F or until a cube of bread turns brown in 45 seconds.
Add fries in batches and cook for 5 to 7 minutes, or until soft but not brown. Remove and drain on paper towels.
Heat oil to 375 F or until a cube of bread turns brown in 15 seconds.
Fry chips another 2 to 3 minutes or until crispy and golden brown. Drain, dust with salt and serve.
Oven baked chips
For the calorie-conscious: Cut 3 potatoes as for British chips. Toss with 2 tablespoons oil and salt and pepper. Bake at 425 F for 15 to 20 minutes, depending on size, turning occasionally or until golden brown.