Make the Perfect Chips

First, choose the best potato variety for the job; we like Maris Piper or King Edward (we use Maris Piper for preference in our takeaway here at Greendale). If you’re leaving the skins on, just give the potatoes a good scrub, otherwise peel them and compost the skins. Next, cut the potatoes into evenly-sized chips, either with a knife or a chip-cutter, for a crinkle-cut look – as a rough guide, cut the chips to about the width of your index finger. If you are going to oven-bake your chips or use an air-fryer, place the chips in a saucepan and cover them with cold water, then bring to the boil and cook for 8-10 minutes, or until just starting to become tender but still firmly retaining their shape. If you plan to deep-fry, omit this step.

To oven-bake: while the chips are boiling, preheat the oven to 200⁰C (Gas Mark 7) and add about 2tbsp of oil (use more or less, depending on serving size) to a baking tray large enough to hold all the chips in a single layer. Put the tray into the oven for 5-10 minutes to let the oil get hot, then pat the drained and steam-dried chips all over with kitchen paper to remove any remaining moisture, and carefully add them to the hot oil in the baking tray. Turn gently, then put the tray back into the oven for 40-45 minutes, turning halfway through, or until crisp and evenly golden. Season to taste and serve straight away.

To air-fry: pat the drained and steam-dried chips all over with kitchen paper to remove any remaining moisture, then drizzle lightly with sunflower oil and toss gently to coat. Put the chips into the bottom of the air fryer and cook for 20-30 minutes at 180⁰C, using the paddle (if the air-fryer is not fitted with a paddle, toss the chips every 10 minutes or so to stop them sticking). When the chips are crisp and golden, remove from the air fryer, season to taste and serve.

To deep-fry: once you’ve cut your chips, you’re ready to fry, as no pre-boiling is needed. For proper ‘chip-shop chips’, try this double-frying method; first, take a large, deep saucepan and pour in 8cm depth (no more) of sunflower, rapeseed or vegetable oil. Put the pan over a medium-high heat and heat the oil to about 140°C - if you don’t have a thermometer, add one of the raw chips to the oil; when it floats and starts to fry, the temperature is right for the first fry. Put the chips into a large metal sieve and lower it carefully into the hot oil, then cook them for 6-8 minutes until just soft (don’t let them colour). Lift the sieve out of the pan, carefully letting excess oil drain back into the pan, then tip the chips on to a tray to cool. Meanwhile, increase the heat under the oil pan and let it heat up to about 180°C - again, if you don’t have a thermometer, add one of the par-cooked chips to the oil, and when it floats and starts to fry, the temperature is OK for the final frying. Return the chips to the sieve and lower them back into the hot oil, cooking for a few minutes until golden; if you’re cooking lots of chips, it’s worth doing the second fry in batches (cooking too many chips at once will lower the oil temperature, resulting in greasy, soggy chips instead of golden crispy loveliness). Tip the cooked chips into a dish lined with kitchen paper, season to taste and serve immediately.

*PLEASE TAKE CARE WHEN DEEP-FRYING: never leave the pan unattended, and if it gets too hot, take it off the heat. To avoid being splashed with hot oil, lower food carefully into the pan and don't lean over it while cooking. Always have a lid or baking sheet to hand that’s large enough to cover the pan completely in case of fire.*