The chip that comes out of a Dublin takeaway at closing time, shaken in a paper bag with white pepper and MSG. That is the whole seasoning, and yes, MSG. It is what makes the fourth chip taste better than the first. Fry twice, season while they are still spitting hot, eat standing up.
50 mins. Serves 4.
Ingredients
- 1kg Sebago or agria potatoes
- 2 tsp Plateit Salt n' Pepper Seasoning
- 2L Neutral oil for frying
- 2 Spring onion, sliced
- 1 Red chilli, sliced
Method
- Cut the potatoes into 1cm chips, skin on. Soak in cold water 20 mins, then dry them properly on a tea towel. Wet chips are dangerous chips.
- Oil to 140C. Fry in two batches for 7 mins until soft and pale. Lift out onto a rack and let them cool for 10 mins.
- Oil up to 190C. Fry again, 3 to 4 mins a batch, until deep gold and rattling in the basket.
- Straight into a large bowl. Add 2 tsp of Plateit Salt n' Pepper Seasoning and toss hard.
- Spring onion and chilli through at the last second. Serve in something you can hold.
Do this: Season in a bowl, never on the tray. Tossing is what gets it on all four sides.
