At Hot Chip they fry their chips in locally-produced rapeseed oil. I'm a big fan of rapeseed – it's high in omega 3 and doesn't leave that aftertaste that some vegetable and corn oils do.
Allow approximately 200-250g of potatoes per person. Peel your potatoes, then cut them into roughly 1cm-thick slices, then slice these into roughly 1cm-wide chips. Wash the chips in water, then drain on kitchen paper.
Preheat the rapeseed oil to 120C in a deep-fat fryer. Blanch your chips two or three handfuls at a time until they are soft but not coloured (approximately 3-4 minutes). Remove from the fat and drain. You can store the chips in this state in the fridge for up to a couple of days.
To serve the chips, re-fry them in hot oil (160-180C) for a further 3-4 minutes until they are crisp, season lightly with salt and serve immediately with your topping.
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