Golden, crunchy and crusty, a little bit flaky or breaking or sticking together ... these are chips worth making, and fighting over!
3 large floury potatoes – choose long potatoes rather than squat ones
½ cup olive oil
Flaky sea salt
1 Peel potatoes and cut into long fat fingers. Soak chips in cold water for 15 minutes. Drain, then pat thoroughly dry with a clean tea towel.
2 Heat olive oil in a large frying pan (you’ll need a pan with a lid) over medium-high heat. When oil is hot, carefully lower in potatoes – they do not have to be in one layer. Immediately cover pan with a lid and turn heat to low. Cook for 10 minutes. Remove lid, inverting it quickly so moisture stays in the lid and doesn’t fall back into the pan. Turn chips over with a slotted spatula and tongs. Drain off moisture from lid. Replace lid quickly and cook for a further 5 minutes. Remove lid, increase heat to medium-high and continue cooking until golden and crusty, turning chips frequently with a spatula. The chips should stay in clumps, not be separate. Don’t worry if they break apart – these are not meant to look like they were made under golden arches!
3 When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.
This is a great way to make chips, but it feeds 4, no more, and it may not be enough for your family. Mmmm. Well, here’s the deal: you can’t simply chuck in more potatoes to feed more mouths. You can get away with maybe one extra potato but if you add too many, they’ll steam and you’ll never get them crisp and golden. You could make a tray of oven-baked chips and divvy them out to the hungry mouths.
Do not use pre-washed ‘salad’ potatoes. You need floury potatoes, the sort good for roasting. Do not substitute rice bran oil or other oils for olive oil – or if you do, be it on your head (don’t call me up, disappointed). Use olive oil. You need a large frying pan with a lid, but if you don’t have a lid, you can cover the pan with a baking sheet (tray), but lift it off quickly the same way as described in the recipe, so moisture doesn’t drip back onto the chips, and wipe the lid or baking sheet dry with paper towels before replacing it for further cooking. Hot chips are called hot chips for a reason: eat them nice and hot, with plenty of sea salt. Scrumptious!