Simply the Best Chips

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Published 2005

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Rather than fry the potatoes twice, I like to preboil them, which leaves the chips with a creamier texture and prevents too much oil being absorbed. You then need only a little oil in the frying pan.

Before you start: Cut the potatoes into 1cm (½ inch) thick slices, then cut each slice into sticks. Place the potatoes in a saucepan of gently simmering salted water and simmer for 4-6 minutes until just tender. Drain, then lay the chips on a clean cloth until cool to dry out.

I use: With this method, the lack of oil means you only need a frying pan.