Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We serve these alongside grouse and other game during the season, but they are good at any time of year with a dollop of Capezzana mayonnaise.


  • 1 kg King Edward potatoes
  • vegetable oil, for frying
  • salt, to taste


Thoroughly wash the potatoes, leaving the skins on. Thinly slice them using a mandoline. Wash the sliced potatoes in cold running water for 5 minutes to remove some of the starch. Strain through a colander and shake off any excess water.

Preheat a deep-fat fryer or a saucepan of oil to 160°C