Proper chips are fried twice. Once low to cook the inside, once hot to build the shell. Everything else is detail. Salt n' Pepper Seasoning is white pepper, chilli, garlic and MSG, built from the Irish takeaway spice bag, and it does what chip shop salt has always been trying to do. Hit them the second they leave the oil.
50 mins. Serves 4.
Ingredients
- 1.2kg Maris Piper or other floury potatoes
- 2L Beef dripping or neutral oil
- 2 tsp Plateit Salt n' Pepper 'Spice Bag' Seasoning
- Malt vinegar, to serve
Method
- Peel and cut into 1.5cm chips. Rinse under cold water until it runs clear, then dry them properly on a tea towel.
- Fat to 140C. Fry in batches 7 to 8 mins. No colour. They should give when you press one.
- Lift out onto a rack and leave 20 mins. This gap is the whole trick, so do not skip it.
- Fat up to 190C. Back in for 3 to 4 mins until deep gold and noisy.
- Straight into a warm bowl, 2 tsp of Plateit Salt n' Pepper 'Spice Bag' Seasoning over the top, toss hard. Vinegar on the table.
Make ahead: Do the first fry in the morning, keep them in the fridge, finish at 190C when people arrive.