Donegal Rapeseed Oil Chips

  • Serves: 6
  • Complexity: easy

Ingredients:

Ingredients:
- 6 large potatoes
- Donegal Rapeseed Oil, for deep frying
For serving:
- Sea salt
- Malt vinegar

Instructions

Method:

  • Peel the potatoes and cut into roughly 1cm slices. Cut each slice into thick chips and rinse under cold water to remove excess starch. Pat dry with kitchen paper.
  • Heat a deep  saucepan half full of Donegal Rapeseed Oil to 130C. It’s important to use a cooking thermometer and check the temperature regularly. Alternatively, use a deep-fat fryer heated to 130C.
  • Using a large metal, spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
  • Remove the chips from the pan and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips.
  • When ready to serve, reheat the oil to 190C. With the spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan and drain on kitchen paper.
  • Put into a serving dish and sprinkle with salt and vinegar to serve.
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Rhonda Laird

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