A Maris Piper or King Edward potato is a good choice for a chip - floury potatoes will give a fluffy centre. Use a large spud to get a decent sized chip and slice it into Chips
of the thickness you would like. Soak the slices in water to get rid of any excess starch, then drain well and dry on kitchen paper.
Preheat the oil in your chip pan to 200C - be very careful when using hot oil and never leave it unattended. When the oil had reached the right temperature, deep-fry the Chips
to cook them through without letting them colour.
Remove the Chips
and turn up the temperature to 210C. Cook them at this higher temperature for about 2 minutes to crisp up to a golden brown. Drain on kitchen paper, then enjoy!
Freshly made chunky Chips
, made from floury spuds, make the best fries - they're incomparable to quick-fix oven Chips
and have a far superior flavour to shop-bought varieties.
More ways with potatoes
Read more about the humble spud