Chunky chips

Ingredients

• 1.5 kgAgria potatoes
• 2 litresfrying oil
• to tastesalt

Instructions

1. 1

   Wash and peel

   Wash the potatoes and peel them.

2. 2

   Cut the potatoes

   Cut them into thick chips, about 2 cm tall and wide and roughly 10 cm long.

3. 3

   Cover with water

   Arrange the chips in a single layer on the bottom of a heavy-based pan. Add enough water to sit about 8 cm above the potatoes.

4. 4

   Bring to boil

   Add salt and set the pan over a medium heat. Bring the water to the boil.

5. 5

   Simmer briefly

   Simmer the potatoes for 4 minutes, then drain them in a colander.

6. 6

   Steam and drain

   Leave the potatoes to steam for about 5 minutes, then drain them.

7. 7

   Chill the chips

   Spread the chips in a single layer on a flat tray and leave them in the fridge for 12 hours.

8. 8

   Fry until tender

   Heat clean oil in a deep fryer to 120 °C. Fry the chips for about 8 minutes, until they are soft at the centre.

9. 9

   Season to serve

   Season to taste with salt and spices.

What are chunky chips?

Chunky chips are thick-cut fried potatoes, a familiar British side dish often served with fish, meat or a pie. This recipe uses Agria potatoes, a floury variety that becomes soft and fluffy inside when cooked.

The method gives the potatoes a brief simmer, a long chill and a gentle first fry. That preparation helps the thick pieces cook through before they are finished and crisped.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2450 calories, 30g protein, 255g carbs, 145g fat.

The potatoes provide most of the carbohydrates, while the frying oil contributes most of the fat; the chips contain only a modest amount of protein. Serve a smaller portion alongside vegetables and a protein-rich main to make a more balanced plate.

Why Agria potatoes work

Potatoes: Agria’s floury texture suits chunky chips, as it tends to give a soft centre rather than a firm, waxy bite. Cut the pieces evenly so they cook at a similar rate.

The simmering stage

Water: The recipe starts the chips in a deep layer of salted water and brings it to the boil over a medium heat. Keep the simmer to 4 minutes; the potatoes should begin to soften without falling apart.

Draining: After draining, the chips rest for about 5 minutes so steam can escape. Handle them gently, as their edges may be delicate at this point.

Why chill them for 12 hours

Chilling: Spread the chips in one layer on a flat tray before refrigerating them for 12 hours. Keeping them separate helps them cool evenly and avoids trapping excess steam between pieces.

Planning: This is a make-ahead recipe rather than a quick side. Allow the full chilling time before you plan to fry and serve the chips.

Frying at a gentle temperature

First fry: Heat clean oil to 120 °C and fry the chips for about 8 minutes. The stated cue is a soft centre; check a piece carefully and avoid relying on colour alone at this lower temperature.

Safety: Lower the chips into the fryer carefully, as any water left on them can make hot oil spit. Do not crowd the basket, so the oil temperature can recover.

Seasoning and serving

Salt: Season the chips to taste after frying, when the surface is still warm. The method also suggests spices, so add a small amount first and adjust to suit your meal.

Pairing: Serve them alongside fish, a pie or a vegetable main. A crisp salad or green vegetables can add freshness alongside the rich fried potatoes.

Recipe notes & tips

• Cut the potatoes to roughly the same dimensions so they cook evenly.
• Keep the chips in a single layer on the tray during their 12-hour chill.
• Use clean oil and check that it has reached 120 °C before frying.
• Lower the chips into the hot oil gently to reduce splashing.
• Season with salt and spices just before serving.

Variations

• Peppery chips: Add freshly ground black pepper with the salt after frying.
• Herb seasoning: Toss with a little dried rosemary or thyme after cooking.
• Smoky finish: Add a pinch of smoked paprika with the final seasoning.
• Garlic seasoning: Add a small amount of garlic powder with the salt.
• Spiced chips: Use a pinch of chilli powder for a gentle heat.

Common mistakes to avoid

• Uneven cutting: Pieces of different sizes cook at different speeds; aim for consistent 2 cm sides.
• Over-simmering: The chips can break apart if cooked too long; keep the simmer to 4 minutes.
• Skipping the chill: The recipe relies on 12 hours in the fridge; plan ahead rather than frying straight after draining.
• Crowding the fryer: Too many chips at once can lower the oil temperature; fry in batches if needed.
• Wet chips: Water on the potatoes can spit in hot oil; drain them well after steaming.

How to store

Refrigerate leftover cooked chips in a covered container and eat within 2 days. Reheat in an oven or air fryer until hot and crisp; they may be less fluffy than when freshly fried.

Frequently asked questions