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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• Sandy

  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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• barbara

  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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• MarKettle

  08 June 2009

  MarKettle rated and commented on this recipe

  

  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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• yummie

  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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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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