Ingredients
8 large sebago potatoes
peeled and cut into BIG batons (or Agria potatoes)
for frying vegetable oil
Allergy Advice
Contains Soy
Equipment
- 1 pot
- 1 tea towel
- 1 deep fryer or large pan
Instructions
- Place chips into a pot and cover with cold water. Bring to the boil and cook for 5 mins.
- Drain and lay the potatoes out on a clean dry tea towel.
- Heat vegetable oil for frying.
- Fry the chips until golden. Serve with salt and vinegar on the side.
Notes
Tip
I use sebago potatoes for these chips because they grow really big!
Tip
Boiling the chips for a few minutes gives them that fluffy interior that make chips delicious.
Tip
You can shallow fry these if you don’t have a deep fryer. Just make sure to turn them to make them golden all over.
Variation
These are great served with Beer batter fish, Maldon sea salt flakes and some nice malty vinegar.
