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This is an alternative to deep fried chips, it’s a lot safer and does not require huge quantities of oil. The results are surprisingly good, crisp on the outside and light and fluffy on the inside.
- 100g – 150g potato per person
- 4 tablespoons of olive oil
Preparation Time: 5 minutes
Cooking Time: 10 minutes to boil, 20 minutes to fry
- Cut the the potatoes into chips about 1½cm thick. You can peel the potatoes but we recommend leaving the skins on because that is where all the flavour and nutrients are.
- Boil the chips for about 10 minutes in salted water until they are mostly but not completely cooked, then drain them and put them onto a sheet of kitchen paper for about 3 minutes until they have dried.
- Heat the oil in a large frying pan over a medium heat and then add the chips carefully so you don’t splash hot fat everywhere. Gently fry the chips for about 20 minutes until they are crisp and golden brown.
- Transfer the chips from the pan onto a piece of kitchen paper to allow some of the excess fat to drain away.
- Serve, sprinkled with beautiful flakes of the finest sea salt known to mankind. Or just table salt.
- You could try adding some finely chopped garlic, herbs or chili to the chips about a minute before you finish frying them in stage 4.