Perfect Chips Food

PERFECT CHIPS

Steps:

• Cut the potatoes into 1 ½cm-thick chips and put into a large bowl of cold water. Gently move around with clean hands to remove some of the starch, then drain.
• Cook the chips in a large pan of boiling salted water for 8-9 minutes or until the edges are just starting to soften, then drain really well. Carefully toss the chips in the colander to rough up the edges slightly. Put a cooling rack over a baking tray then lay all of the chips on top (with a little room around each) and leave to cool completely.
• Fill a pan no more than ⅓ full with vegetable oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips, in batches, for 7-8 minutes or until they are a light straw colour and have a crisp shell around them. Drain on kitchen paper and cool. The chips can be taken up to this stage in advance and kept lightly covered at room temperature.
• Carefully put the chips into a large bowl and sprinkle over the potato flour. Gently toss with your hands until fully coated (be careful as the chips may be fragile).
• Heat the oil to 180C or until a cube of bread browns in 30 seconds. Add the chips, in batches, and fry for 3-4 minutes or until deep golden brown. Drain on kitchen paper and sprinkle with sea salt flakes before serving.

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.