You can make chips in a saucepan, but a domestic deep fat fryer is not very expensive and makes the whole process much safer.
- 200 g Maris Piper potatoes
- Beef dripping (enough to half-fill your pan when melted)
Peel the potatoes and cut into chips: 1 cm thick for chunky chips; half that for skinny chips. Rinse well under cold water, then drain. Put the chips into a pan of cold salted water and bring to the boil.
Turn down the heat and simmer until the chips are just soft to the point of a knife. Drain, pat dry, spread out on a flat tray and allow to cool; then put in the fridge until cold.
Heat the fat to 120˚C and add the chips. Don’t overcrowd the pan. Blanch for about five minutes until cooked through but not coloured. Remove, drain, pat dry, spread out on kitchen paper on a flat tray, cool and refrigerate.
When you are ready to eat, heat the fat to 160˚C and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.