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    • Preparation time: 30 minutes plus soaking and cooling
    • Cooking time: 5 minutes
    • Total time: 35 minutes plus soaking and cooling 35 minutes

    Serves: 4


    • 4 large baking potatoes, preferably King Edward
    • Corn oil for deep-frying
    • Sea salt


    1. Peel the potatoes and cut into chunky chips. Place in a bowl of cold water and soak for 20-30 minutes. This gets rid of the excess starch.
    2. Preheat the oil in a deep-fat fryer or deep frying pan to 160*C. Drain the potatoes and spin half in a salad spinner to get rid of excess water, then tip on to the kitchen paper and pat dry. Lower into the hot oil, while you repeat the drying process with the second batch. Fry the chips until they have a crisp, uncoloured skin with a soft centre (around 4 minutes). Shake off excess oil before spreading them out to cool on kitchen paper. Once cold, you can chill them until needed.
    3. To serve, preheat the oil again to 180°C and cook the chips in batches for about 5 minutes until golden and crisp. Drain on kitchen paper, sprinkle with salt and serve with the steaks.

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