- Preparation and cooking time
- Total time
- Ready in about 40 mins
- Serves 2
- 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)
- STEP 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.
- STEP 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).
- STEP 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.
- STEP 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.