Perfectly golden home-fried chips the whole family adores, crisp on the outside and fluffy inside.
Ingredients
- 4 to 5 large potatoes
- PAN cooking oil, enough for deep frying
- 1 to 2 tbsp cornflour (optional, for extra crispiness)
- Salt, to taste
- Paprika or seasoning of your choice (optional)
Method
- 1
Prepare the potatoes
Peel and cut the potatoes into evenly sized chips.
- 2
Soak
Place them in cold water for 20 to 30 minutes to remove excess starch.
- 3
Dry well
Drain and pat completely dry with a clean kitchen towel. This helps prevent splattering and makes them crispier.
- 4
First fry
Heat the PAN oil to about 150 to 160°C. Fry the chips in batches for 5 to 7 minutes until softened but not browned. Remove and drain.
- 5
Second fry
Increase the oil temperature to about 180°C. Fry the chips again for 2 to 4 minutes, until beautifully golden and crispy.
- 6
Season
Drain on paper towel and immediately season with salt.
Secret to really crispy chips
Don't overcrowd the pot, and make sure the chips are very dry before they go into the oil.