Chips / French Fries

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A simple, delicious recipe for making this pinnacle of potato dishes that can be applied to any size of chip or fry.


Preparation Time: 5 minutes
Cooking Time: 13 minutes (+ 15 minutes resting time)
Serves: Depends on initial quantity


  1. Peel the potatoes and then cut them into batons of about 1cm thickness.
  2. Wash the chips in cold water and then dry them with some kitchen paper. the cut chips
  3. Heat the oil to 140°c (use a temperature probe, cooking thermometer or the correct setting on your deep-fat-frier).
  4. Carefully place the potato into the hot oil and cook them for 10 minutes. They should be almost completely pale in colour. blanching the chips
  5. Remove the chips from the oil with a slotted spoon, place them onto kitchen paper to remove excess oil and allow them to rest for 15 minutes.
  6. Heat the oil up to 180°c, then put the partially cooked chips back in and cook them for 3 minutes. They should only just be turning light golden brown colour. the second frying
  7. Remove the chips from the oil with a slotted spoon, place them into a bowl lined with kitchen paper to remove the excess oil. Sprinkle the chips with salt, toss them around in the bowl to coat them evenly with the salt and serve. the finished chips
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 3 days to stage 2 if kept submerged in water.
Will leftovers be nice? No.


- Never ever EVER leave the pan unattended. EVER.

- Avoid over-crowding the pan with chips because when the potato cooks, it releases steam (this is what makes the oil appear to boil), too much steam can prevent oil getting to the potato, which can cause uneven cooking. It could also make the oil boil over the side of the pan.

- The chips will be extremely hot when they are straight out of the oil, allowing them to cool for 1-2 minutes will help to avoid burning your mouth. As tempting as it may be...

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