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How to make the perfect chip

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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



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