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Big Chips

—

26 February 2019 BY Julie Biuso
SERVES: 2-3

Big Chips

Bring 'em on!

Ingredients
—

3 large floury potatoes – choose long potatoes rather than squat ones ½ cup olive oil Flaky sea salt

Method
—

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 (a skillet; 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.

3 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 – they are not meant to look like they were made under golden arches!

4 When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.

Photography Aaron McLean http://www.aaronmclean.com

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Comments

  1. Gail Todd says

    27 May 2021 at 6:41 pm

    You ‘Never Fail to inspire me’ Julie babe xxx.
    And love Aaron McLean’s total Art with his photography.
    Ps. Secret Squirrel! Being PC. You are the only Chef/food writer in NZ who I send many of your recipes with confidence’ to’ my food contacts in Australia. And they love them.
    Cheers, from Gail Todd.

    Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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