Big Fat Chips

This is a speedy version of Heston Blumenthal’s famous triple cooked chips recipe. We’ve tried both varieties and we really can’t tell the difference between them, apart from the fact that the Vegan Recipe Club version takes about a quarter of the time/effort and are still the best chips ever… result!

Gluten free
Wheat free
Kids recipe
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Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

  • 1kg Maris Piper potatoes, peeled and cut into chips (2cm x 2cm x 6cm or thicker if you like)
  • Groundnut, grapeseed or vegetable oil
  • Salt

Instructions

  1. Put the cut chips into a bowl under running water for a few minutes to wash the starch off.
  2. Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
  3. Carefully remove the cooked chips and place them on a cooling rack to dry out for 30 minutes.
  4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm) to 180ºC.
  5. Fry the chips in small batches until they are dark golden and really crispy (approximately 12 minutes), remove from the oil and drain on kitchen paper then sprinkle with salt.
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