Mum’s Crispy Squashed Chips

Great Britain

Preparation info
  • Serves


    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

Mum’s recipe for crispy squashed chips, which is achieved by squeezing them all in a pan and moving them around whilst they are cooking. The more you move the chips around the more crispy bits you get. It’s not conventional I know, but we love these home-cooked chips.


  • 900 g old potatoes, such as King Edward, Maris Piper or Rooster
  • Vegetable oil, for frying
  • Salt


  1. Peel the potatoes and put them in cold water to remove some of the excess starch prior to frying, then drain and dry. Cut the potatoes into thick baton shaped chips.
  2. Heat oil in a chip pan or deep frying pan and put all of the chips in the pan. Fry until the chips are pale golden, moving them around during frying to get the squashed bits get al