Chunky potato chips

And by that I mean "fries" (for you American-style people out there). Us Brits know that chips are not the crunchy kind of fried potatoes - those are called "crisps"... probably because they ARE. Crisp, I mean.

Anyway, I made this months and months and months ago, possibly even as far back as some time last year, and the photos have been sitting in my "Unposted" folder for all that time. There were very few photos and in any case it was not much of a recipe, so I kept postponing using it. But hey, every recipe has its day, and posts DO see the light of publication... eventually.

For this post, the time had finally come.

Recipe for: Chunky potato chips (fries)



Ingredients

2 baking potatoes
Oil to deep fry

Method

1. Peel and cut the potatoes into finger-width sticks. Place in cold water for 5 minutes, then drain and dry the potatoes well with paper towels.



2. Heat the oil in a deep pan. When a small piece of bread dropped in the oil rises immediately to the surface, the oil is ready.

3. Drop the potato pieces in the oil carefully, without crowding the pan.



After 3-4 minutes, when the potatoes are partially cooked but not brown, remove them from the oil with a strainer and drain on paper towels.

4. Now heat the oil again, and return the partially fried chips back into the pan.



Cook for 3-5 minutes or till golden and crisp. Drain again on paper towels, sprinkle with salt and pepper (or paprika, chilli powder or whatever else takes your fancy) and serve immediately.