Dead good chips

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olive magazine

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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.

Latest comments and suggestions

• Brenda

  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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• Leea74

  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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• Abz

  12 September 2008

  Abz rated this recipe

  

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Ingredients

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

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Serves 4

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Ingredients

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

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