Chips Recipe

Directions

1. 1
   Using a mandoline slicer or a sharp knife, slice the skin-on potatoes to about 1/2-inch thickness.
2. 2
   Slice again crosswise so you end up with 1/2-inch size fries.
3. 3
   Place in a large bowl with cold water as you work to help remove some of the starch from the potatoes.
4. 4
   Heat the oil in a large, heavy-bottomed pot over high heat until it reaches 320 degrees F. Set a cooling rack over a rimmed baking sheet and set aside.
5. 5
   Drain the cut potatoes in a colander thoroughly, removing any excess water with towels.
6. 6
   When the oil reaches the correct temperature, and working in batches, submerge the potatoes in the oil.
7. 7
   Fry 2 to 3 minutes, until the fries are pale and floppy.
8. 8
   Use a slotted spoon or wire basket to remove from oil, drain on paper towels, and cool to room temperature.
9. 9
   Turn the heat off under the oil.
10. 10
    Spread the fries out on a sheet and place into the freezer to chill, at least 1 hour.
11. 11
    Bring the fry oil to 375 degrees F. Re-immerse the frozen fries and cook until crisp and golden brown, 2 to 3 minutes.
12. 12
    Remove and drain on a roasting rack.
13. 13
    Season with salt while hot, and hold in a warm oven briefly, if necessary, while you fry the fish for Fish and Chips.