Classic Hand-cut Chips

Classic Hand-cut Chips

Categories: Sides & Salads

Serves: 4 Preparation time: 10 mins Cooking time: 25 mins

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Ingredients

  • 900g potatoes, peeled
  • Filippo Berio Mild & Light Olive Oil for deep frying

Method

  1. Half fill a large deep pan or deep fat fryer with the Filippo Berio Mild & Light Olive Oil and heat to 160ºC/325ºF/Gas Mark 3.
  2. Cut the potatoes into chips about 1cm in thickness. Rinse in cold water, drain then pat dry on kitchen paper.
  3. Deep fry about a quarter of the chips for 5 minutes or until they are very pale golden. Remove from the hot Filippo Berio Mild & Light Olive Oil and drain on kitchen paper. Fry remainder in batches.
  4. Increase the temperature of the Mild & Light Olive Oil to 190ºC/375ºF/Gas Mark 5.
  5. Re-fry the chips in batches for 1 minute or until they turn golden brown and crisp. Drain well and serve.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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