Richard Corrigan's home-made chips

Serves 2
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3 large baking potatoes (Maris Piper), about 340g/12oz each
Coarse sea salt
200ml/7fl oz duck or goose fat


Scrub the potatoes clean but do not prick and place on a bed of salt in a roasting pan and bake at 190C/375F/Gas 5 for about 35 minutes. Remove and allow to stand until cool enough to handle.

Peel if wished. Cut thick slices from the outside of the potatoes. Discard the centres.

Heat the fat and shallow fry the thick-cut "chips" in batches for about three minutes or until golden brown. Drain on kitchen paper, add salt and serve.

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