Jump to Main ContentJump to Primary Navigation

How to make the perfect chip

new chips hero.jpg

It's National Chip Week! But you already knew that right? Right?

Okay well maybe you didn't and maybe none of us did but it's an official excuse to celebrate chips for an entire week so why question it?

To celebrate how much we all love fried cylinders of potato (we couldn't keep on using the c word), we spoke to chef Alan Irwin at gastropub The Lady Ottoline who gave us his tips on how to create the perfect chip. Damn it, we used it again.


2kg Maris Piper potatoes

Rapeseed oil for frying


1. Peel and cut the potatoes 2 inches by 6 inches length

2. Wash under cold running water for 20 minutes to remove the starch

3. Bring a large pan of water to the boil and put the potatoes in

4. Bring it back to the boil and keep them in for 6 minutes

5. Remove the chips from the boil and place in a colander which you'll leave in the fridge for at least 3 hours

5. Heat a large saucepan, very carefully, with 1/4 filled with rapeseed oil

6. When it's at 140° (a digital thermometer is advised), place the chips in for around 7 minutes until they start to blister but not colour too much

7. Drain the chips onto kitchen roll and then reheat the oil to 180° to finish frying the chips



How to make BBQ Ribs

615x330_Cow Pie.jpg

Make the perfect pie


How to make the perfect sandwich



The 20 coolest restaurants in Birmingham

27 Nov 2015

Drinking alcohol actually slows down the aging process - hurrah!

27 Nov 2015

The price of a pint could be set to go up even more

If that's even possible

25 Nov 2015

How to make the perfect cheese toastie according to science

24 Nov 2015

20 brilliant veggie dishes even carnivores can adore

20 Nov 2015

The cocktails you can make on a long-haul flight

20 Nov 2015

An 8 step guide to tomahawk steak supremacy

19 Nov 2015

Your terrible drunken behaviour might not actually be your fault

by Jordan Waller

19 Nov 2015

This butter food hack is a total game changer

We've been doing it wrong all these years

18 Nov 2015