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After the first boil and fry, these can be kept in the freezer, ready to cook.
• 2-3 large maris piper or king edward potatoes (500g in total), peeled
• 2 tsp distilled malt vinegar
• ½ tbsp flaky sea salt, plus extra to serve • vegetable oil, for frying
• 2 tbsp beef dripping (optional)
1. Slice the potatoes into matchsticks, just over 0.5cm wide. Rinse twice in water; put in a pan with the vinegar, salt and 1 litre cold water. Cover, bring to the boil and simmer for 4-6 minutes, until tender. Transfer to a wire rack set over kitchen paper with a slotted spoon; steam-dry for 10 minutes.
2. Heat a deep-fat fryer, or a large pan 1 / 3 full with oil, to 200˚C. Fry in two batches, returning the oil to 200˚C each time, for 50-55 seconds, stirring with a slotted spoon, until golden. Transfer to the wire rack; cool. Spread out on a baking tray; freeze for 30 minutes. (Or in a bag for up to 3 months.)
3. Return the oil to 200˚C; add the dripping, if using. Fry the chips, in batches, for 2-2½ minutes, until crisp. Drain on a wire rack set over kitchen paper; sprinkle with salt.
Typical values per serving:
This recipe was first published in August 2017.