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.