Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Peel and slice the potatoes into thick strips about 6 x 1 cm.
Place the cut potatoes into a bowl, soak in cold water for 30 minutes drain, and dry very well pour into a deep fryer or a deep heavy saucepan some sunflower oil or we now use an oil called ?Again & Again? see note.
Heat the oil to about 165 degrees C or 330 degrees f: Place the potatoes a handful at a time and fry for about 2 minutes, remove the potatoes and drain on a paper towel. They will be pale, limp, and easy to crush with your fingertips. Leave to cool before the second frying.
For the second frying, heat the oil to 185c/365f degrees. Fry the chips in small batches in a frying basket if you have one. Fry until the chips are golden brown and crisp, remove from the oil shaking off any excess oil and drain on a paper towel. Serve them at once. Do not cover them or they will go limp and soft.
