Matchstick chips

Recipe uploaded by

Gordon Ramsay

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Recipe by Gordon Ramsay

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1. Video tutorial: Making chips

1. Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
2. Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
3. Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
4. If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.

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Ingredients

• 2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
• about 3 tbsp plain flour
• ½ tsp cayenne pepper
• oil , for deep frying, (ideally light olive oil)

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
• about 3 tbsp plain flour
• ½ tsp cayenne pepper
• oil , for deep frying, (ideally light olive oil)

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