Pub Chips

Instructions

1. Peel and cut potatoes into 1/2 inch wide strips or wedges. Rinse the starch off the chopped chips by running them under cool water for 5 minutes.
2. Put potatoes into a large saucepan and add cold water til they're just covered. Turn the heat to medium and simmer for about 20-30 minutes or until the chips are starting to fall apart.
3. Remove the cooked chips and put them on a cooling rack to dry out. Then put the rack in the freezer for at least 1 hour to remove more moisture.
4. Heat a deep fryer or a deep pan no more than half filled with oil to 266ºF or 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain.
5. Put the chips on a cooling rack and place in the freezer for another hour. At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.
6. Heat the oil in the deep fryer or deep pan to 356ºF or 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt. Serve with malt vinegar in a dipping bowl or spritz the chips with malt vinegar from a fine spray bottle.