Tuesday, 4 October 2011

Pan Fried Potato Chips

I got rid of our deep fat fryer a couple of years ago and I regretted as soon as I had my next craving for homemade chips. So I set around looking for alternatives, obviously you can buy oven chips but homemade chipped potatoes have a taste all of there own and that has not been replicated no matter the packet says. I've tried homemade oven chips and although nice they're not fluffy enough. So if like me you've kicked your smelly deep fat fryer out then don't go rush to your local electrical store just yet. Now obviously you have to be very careful with hot oil and children around, consider yourself warned.

Serves 4

4 medium Rooster potatoes
Vegetable oil

Peel your potatoes and then cut them all to an even size (so they'll cook evenly) Place them in a large bowl of cold water until your ready to cook them. They'll keep like this for a couple of hours if needed. When ready heat a large frying pan with 2cm/1 inch of vegetable oil. The oil is ready when a cube of bread browns in 60 seconds. Drain and dry your chipped potatoes and cook in 2 or 3 batches at a time. If you crowd your pan the oil temperature will drop to low to crisp up the chips and they'll become a soggy mess.

Move the chips around carefully in the pan, separating each as you go. Chips are cooked when they are golden brown all over, remove with a slotted spoon. Keep in a warm ovenproof dish lined with kitchen paper, sprinkle with salt. Serve immediately.

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