Hot Chips
The best potato to use for a hot chip is a floury potato. It’ll hold its shape but will have a fluffy interior. You’re looking for a potato with a thin white skin – Dutch creams are ideal, or I’ve often used sebago, and the other variety highly revered for chips (that you might have to grow yourself) is kennebec.
You can make these two ways. The first is deep-frying them, but it takes a lot of oil (which is then left over) and can be kind of messy. Also, oil. The second is in the oven. I make them both ways depending on my mood. So, I’ve included both here.
Ingredients 4
In The Oven
1 kg white-skinned potatoes, scrubbed, optionally peeled
80 ml olive oil, plus extra for greasing tray
sea salt, to taste
In Oil
1 kg white-skinned potatoes, scrubbed, optionally peeled
1.25 l canola oil
sea salt, to taste
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Method 15
Scrub your thoroughly if yours are like mine and covered in dirt. Peel them or don’t – entirely up to you.
In The Oven
To make chips in the oven, cut the into 1 cm (1/2 in) chips. Put them in a bowl of cold water for 15 minutes (this helps remove the starch) while you preheat your oven to 200°C (390°F) and oil a baking tray.
Drain your chips thoroughly and dry by rubbing them in a clean tea towel (dish towel).
Toss them in a large bowl with the . Look, I know it’s another bowl to wash up, but this will mean better oil coverage than putting them on the tray and sloshing the oil over.
Lift out of the bowl and put onto the baking tray.
Bake for 45 minutes, or until crispy.
Season with sea salt after cooking, before eating.
In Oil
The secret to hot chips in oil is cooking them twice. I never peel my when making chips, but you can if you’re a purist.
Cut the into 1 cm (1/2 in) chips. Put them in a bowl of cold water for 15 minutes (this helps remove the starch) while your is heating up.
Place a heavy frying pan (I use a cast-iron 30 cm/12 in round pan) over a high heat and fill with the . Heat it until it reaches 160°C (320°F) on a candy thermometer. If you don’t have one, just heat the oil until a chip sizzles madly immediately when you put one in it.
After soaking for 15 minutes, dry the chips thoroughly in a clean tea towel (dish towel) and carefully put into the very hot . I cook them in two batches to avoid overcrowding the pan.
Cook the chips until they are cooked and tender, about 5 minutes.
Remove the chips with a metal slotted spoon (don’t use plastic!) and drain on a tray while cooking the next batch.
Once the chips are all pre-cooked, reheat your to 185°C (355°F).
Cook the chips a second time until deep golden-brown and crispy. Remove with a metal slotted spoon and toss in sea salt.
Buena Vista Farm's tips
If you’re making these for a party or to serve with drinks, you can do the first stage of cooking earlier in the day and leave well-drained chips wrapped in paper towel ready to do the second fry right before they’re served.
If your chips are browning in the oil but are not yet crispy, turn the heat down. They don’t crisp up once out of the oil – you want to take them out crispy, so hold your nerve, leave them in until they’re crunchy, and if they are cooking too fast for this, turn down your oil.
