Ingredients
Method
1.Peel then cut potatoes into 2.5cm (1-inch) thick slices; cut slices into 2.5cm (1-inch) thick chips. Place chips in large bowl of cold water. Refrigerate 4 hours or overnight.
2.Drain chips; pat dry with absorbent paper.
3.Heat oil in deep-fryer or large saucepan to 120°C/250°F (if using a saucepan, check the oil is at the correct temperature with a thermometer). Deep-fry chips, in batches, about 5 minutes or until cooked through but not coloured. Drain on absorbent paper; cool.
4.Increase oil temperature to 180°C/350°F; deep-fry chips, in batches, about 3 minutes or until browned lightly and crisp. Drain on absorbent paper; season to taste.
We used sebago potatoes for this recipe.
Note
