Name: Perfect hot chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 8 desiree or king edward potatoes, peeled; rice bran or peanut oil, to deep-fry; tomato or barbecue sauce or vinegar, to serve (optional); salt

Perfect hot chips

Nobody can resist these perfect double-cooked hot chips.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

8 desiree or king edward potatoes, peeled

rice bran or peanut oil, to deep-fry

tomato or barbecue sauce or vinegar, to serve (optional)

salt

Method

1.Cut potatoes lengthways into 1cm-wide strips. Set aside in a bowl of iced water until ready to cook. Drain and dry thoroughly.

2.Heat oil in saucepan to 160°C, or test by dipping a chip into oil – if bubbles appear instantly, oil is hot enough. Using a wire basket, perforated spoon or wire skimmer, lower chips in batches into oil and cook for 8 minutes, until tender but not brown. Remove from oil and drain on paper towel.

3.Reheat oil to 185°C . Gently lower chips into oil briefly, until crisp and brown. Drain on paper towel, sprinkle with salt and serve immediately with your choice of condiments.

A mandolin makes uniform slices that will cook evenly.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook