Tom Kerridge's Best Ever Chips

Ingredients

• 10 large (1.8kg) Maris Piper potatoes
• Salt
• Vegetable oil to deep fry

Instructions

1. 1

   Peel the potatoes and cut them into thick chips. Place them into a large bowl, cover them with water and wash well, then drain.

2. 2

   Bring a large saucepan of water up to a simmer. Once simmering, season generously with salt then add the potato chips. Cook the potatoes gently for 6-7 minutes or until they are just tender. Take care not to boil them or they will start to disintegrate. Remove from the heat and carefully lift the potatoes with a slotted spoon out of the water and onto a wire rack, placing them in a single layer to cool completely.

3. 3

   When the potatoes are cool, half fill a large saucepan with vegetable oil. Attach a sugar thermometer to the pan and heat until the oil reaches 140°C. Carefully add the potatoes to the oil in small batches and cook for around 10-15 minutes or until the chips form a light golden crust. Remove them from the oil and lay them onto a wire rack to drain.

4. 4

   When you are almost ready to serve, heat the oil up to 180°C and cook the chips in batches again for another 4-5 minutes or until they reach a deep golden-brown colour. Place onto a tray and season with salt then transfer to a serving dish.

5. 5

   Tom's Tip:: These can be made ahead and reheated in the oven at 180°C fan for 8-10 minutes before serving.