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