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Ingredients
Agria potatoes: 1.5kg, large
Salt: 30g
Chef Adam Smith of Michelin-starred Woven shares how to make perfect chunky chips: crisp on the outside, fluffy on the inside
How to make chunky chips
01.
Wash and peel the potatoes.
02.
Cut the potatoes into large chips roughly around 2cm in height and width, and about 10cm long.
03.
Place a single layer on the bottom of a heavy-bottomed pan and cover in water to around 8cm above the top of the potatoes.
04.
Add the salt and put on a medium heat. Bring to a simmer.
05.
Simmer for 4 minutes before draining into a colander.
06.
Allow to steam for around 5 minutes before shaking the colander to fluff up the edges.
07.
Lay the chips on a flat tray in a single layer and leave in the fridge for 12 hours.
08.
Heat clean oil in a deep fat fryer to 120°C and blanch the air-dried chips for around 8 minutes until soft at the core.
09.
Season to taste with salt and malt vinegar.
