HAND-CUT FAT CHIPS

Serves 4

These chips are inspired by one of the great chefs walking the planet, The Fat Duck chef Heston Blumenthal, a curious and caring cook, if ever there was one. You won’t find a better chef. Heston’s great charm is his fascination with why: Why should it be that way? Why can’t he make it better? And why not make it better? These are the questions he put to the humble chip and now we eat better chips because of it. The great thing about this thrice-cooked chip is that it’s creamy on the inside, crisp on the out and it remains crisp for a very long time as it cools.

200 g (7 oz) sebago or other waxy potatoes, peeled & washed

vegetable oil, for deep-frying

sea salt

Cut the potatoes into big finger-sized chips, about 1.5 cm x 7 cm (⁵/₈ inch x 2¾ inches). Place in a bowl and soak in cold water for 1 hour.

Drain the potatoes, place in a large saucepan and cover with cold water. Bring to the boil and cook for 5 minutes. Drain well and set aside to cool. Pat dry with paper towel.

Heat the oil in a deep-fryer or in a large heavy-based saucepan to 120°C (235°F). Deep-fry the chips for 6 minutes or until soft. Remove with a slotted spoon and drain well on paper towel. Spread out on a tray to cool.

To serve, heat the same oil to 180°C (350°F). Deep-fry the chips until golden. Remove with a slotted spoon and drain. Sprinkle with salt and serve immediately.