Handcut Chunky Chips

Food Styling & Photographs by Spencer Guy Photography #thegirlandguy

The perfect chip is crispy on the outside, smooth on the inside and so moorish you just can’t stop at one.

Follow these steps and you will never be disappointed.


  • 1 large, long potato per person
  • 1 litre of sunflower oil
  • Freshly cracked sea salt
  • Freshly ground peppercorns
  • Dried Tarragon


Bring a pot of water to the boil.
Cut each potato in half (length-ways).
Cut each piece, lengthways again and continue until you end up with finger-width pieces.
Add the potatoes to the boiling water and cook until just tender.
Heat a litre of oil until very hot.

Carefully drain your potatoes and return to the pan to “dry”.
Prepare a bowl lined with paper towel to drain the chips.
Once your oil is ready add potato pieces in batches.
(to test oil: flick a drop of water into the pot – if it makes a lot of noise, it’s ready)

Once the potato turns a light golden colour and floats to the top, remove potatoes and drain.
Continue until all chips have cooked.
Season as desired.

Serve immediately with prepared Aioli.

Print Friendly