- Peel and wash potatoes.
- Slice lengthways, then turn and slice them into chip shapes.
- You can make them as fat or as thin as you want but which ever way you cut them, make sure they are all of a similar size, else some will be ready before the others.
- Once they are cut into shape, place in a colander and rinse well under a running tap to remove all the starch.
- Dry well in a cloth. This is important. Wet chips will make the hot fat or oil splatter all over the place.
- Heat your oil until it is hot enough for a single chip to start bubbling the moment you put it in the hot fat.
- Then put all your prepared chips in and fry until golden brown.
- If you are running a commercial kitchen or serving a dinner party, you can simply put your chips into fry for a few minutes, then remove from pan and leave to drain on kitchen paper placed on a baking tray.
- Later when the chips are required, put them back into the hot fat to brown. Drain and serve.
If you prefer crinkle cut French fries, you can simply cut the potatoes with a fluted knife