How to... Make Perfect Chips

Preparation info
    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

The best potatoes to use are floury or all-purpose varieties, such as king edward, maris piper, sebago, spunta and russet (idaho), as they give a fluffy inside and a crisp outside. The chips need to be blanched at a low temperature to cook the inside, then cooked at a high temperature to brown the outside.


  1. Wash and peel the potatoes, then cut into 1 cm (½ inch) wide sticks. Soak in water for 10 minutes to wash off the starch. This will stop them sticking and will make