Dead good chips

Dead good chips

Want to know the secret to making dead good chips? Look no further...

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 mins

Method

  1. If you're looking for the perfect French-style frites, top Paris brasserie Le Relais de Venise l'entrecôte and its new London sister (at 120 Marylebone Lane W1; 020 7486 0878) reckon they've cracked them (just arm yourself with a ruler...).
  2. Peel 1 kg potatoes (maris piper or King Edward are good) then cut into chips 7mm thick. Le Relais says most skinny chips in Britain are 8mm and that 1mm makes all the difference.
  3. Wash the chips twice in cold water to reduce starch content.
  4. Drop the chips into vegetable oil heated to 130C until soft but not coloured (about 5 minutes). Drain and keep cool.
  5. Just before you are ready to eat, heat the oil to 200C and fry the chips until crisp and golden on the outside. Sprinkle with sea salt and serve within 3 minutes for maximum crispness.

Recipe from olive magazine, March 2006.

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Latest comments and suggestions

  • 22 February 2008

    Brenda commented on this recipe

    Fish & chips in Yorkshire, are cooked in dripping. No body can cook chips like our chip shops can.

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  • 28 April 2008

    Leea74 commented on this recipe

    I've dined at Le Relais de Venise and I do agree that their frites are close to perfect, crisp and perfectly seasoned. The best thing about them is that the restaurant provide two portions of chips as the steak is served in two halves!

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  • Binder photo Abz

    12 September 2008

    Abz rated this recipe

    1 stars

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  • 05 June 2009

    Sandy commented on this recipe

    I cook chips in the oven. Just coat them with oil (I use rapeseed) and cook in the roasting tin high temp 200C. Turn them now and again. Lovely, and much healthier.

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  • 07 June 2009

    barbara commented on this recipe

    i agree with the lady from yorkshire chips are at their best when cooked in dripping yum yum xx hate chips made in the oven no subsitute for the real thing

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  • 08 June 2009

    MarKettle rated and commented on this recipe

    4 stars

    Great frites, lovely with a steak. However, for fish and chips you really can't beat Yorkshire! I live in the Midlands and chips here are the soggy, yellow kind.

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  • 13 June 2009

    yummie commented on this recipe

    heae hear brenda, our Yorkshire fish and chips are really the best, anywhere,mmmmmmmmmmmmmmmmmmm

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 mins

Ingredients

  • 1kg potatoes (maris piper or King Edward are good)
  • vegetable oil for frying
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