- 1 kilogram russet burbank potatoes
- peanut oil, for deep-frying
- 1Cut potatoes lengthways into 1cm slices; cut each slice lengthways into 1cm-wide pieces. Stand potato pieces in large bowl of cold water for 30 minutes to avoid discolouration. Drain; pat dry with absorbent paper.
- 2Heat oil in deep-fryer, wok or large saucepan; cook chips, in 3 batches, about 4 minutes each or until just tender but not browned. Drain on absorbent paper; stand 10 minutes.
- 3Reheat oil; cook chips, in 3 batches, separating any that stick together by shaking deep-fryer basket or with a slotted spoon, until crisp and golden brown. Drain on absorbent paper.
After the first cooking, the chips can stand for several hours before the final deep-frying. Corn oil or vegetable oil can also be used. Russet burbank (also known as an idaho potato in many cookbooks), with its floury texture and low moisture content, makes the perfect chip, but you can also use bintje or spunta.
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