Let’s talk chips

Lets talk chips

 Harrison McCain and his brother Wallace should get a place in culinary history for being a couple dicks. They had the misfortune ( although probably the fortune) to invent the oven chip. The rest is history and now we see endless aisles of pain in our supermarkets.

 The humble chip is one of the most addictive foods in the world. I have yet to discover an oven chip that can come anywhere close to the real deal.

 The first issue to address is size. We can start by eliminating straw or shoestring fries, they are fraudsters.

Skinny are very moreish and thick are probably better for you. I think the compromise is taking the middle ground here.

NB – Buy a deep fat fryer, don’t ever contemplate doing it the way our parents did it, in a pan. Many a house burned down after someone wanted chips after the pub.

6 x Large floury Maris Piper potatoes

Sunflower Oil

Maldon Sea Salt

1.      Peel the potatoes, rinse off the starch, and cut them to the same size as your pointy finger. 

2.      Heat up your oil to 140 degrees and cook the chips for 8 minutes. 

3.      Remove the chips and allow to gently cool. 

4.      Crank up the heat to 180 degrees and fry the chips until golden brown. 

5.      Serve, covered in sea salt and malt vinegar (Sauce is not an option my Edinburgh friends)

Top Tip. If you buy you chips from the chippy to take home don’t let them add vinegar. Wait till your home otherwise you have soggy chips, and no one wants that.