UKTV recipes
Jun Tanaka from Market Kitchen
Jun Tanaka likes to serve his perfectly cooked potato chips with ketchup
 

Potato chips

Potato Chips

Method

 
1. Cut the potatoes into 2 x 6cm chips.

2. Steam the chips in a steaming basket on the stove (or in an electric combi-steamer) until cooked through, but still holding their form. You should be able to crush them with your fingers.

3. Put the chips into the fridge until they have cooled down: this should take about 20 minutes.

4. Deep fry the chips in vegetable oil at 150C for approximately 3 minutes or until lightly coloured. Lift from the oil and drain.

5. Increase the temperature of the oil to 180C, then deep fry the chips again for 1 minute or until golden brown. Serve immediately, with ketchup, if desired.

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easy
 
Serves: As many as required
Prep: 5 min, plus 20 mins cooling time
Cook: 15 min
 
 

Ingredients

Maris Piper potatoes, peeled
vegetable oil, for deep frying
ketchup, to serve (optional)

 

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