Waxy Potato Chips with Salt and Red Wine Vinegar

INGREDIENTS

  • 750g waxy potatoes
  • 1 tbspn sea salt
  • 3000ml vegetable oil
Print Recipe

Peel potatoes and cut into batons approximately 10mm x 10mm. Set aside.

If you have a deep fryer, set the temperature to 140C. If you are frying the chips in a pan over the stove, half fill a high sided large frying pan with oil and place over a medium high heat, bringing the oil up to 140C (it will help if you have a digital thermometer).

Line a tray with kitchen towel, set aside.

Place half of the potatoes into the deep fryer basket and cook for 8 minutes – this will cook the potatoes through without browning them too much. Lift the basket and allow to drain for 1 minute before placing the chips onto the kitchen towel (ensure to spread the chips out to allow for proper drainage). Repeat this process with the remaining potatoes.

Turn the deep fryer temperature up to 180C.

Return the potatoes to the oil (again, in two batches) and fry for a further 6 minutes or until crispy and golden brown. Remove from oil, drain on paper towel and place onto a serving platter. Sprinkle with sea salt and drizzle over the vinegar to serve. Alternatively, pour some Red Wine Vinegar into a bowl for dunking.