Chips
- large floury potatoes 4
- dripping, lard, or sunflower oil for frying 8 cups (2 liters)
- Peel the potatoes and cut them into long, thick sticks, putting them into cold water as you go.
- The water has the effect of preventing them browning while also washing away some of the starch.
- Drain and pat dry with a cloth or paper towel.
- Heat the oil to 300F (150C) in a large, deep pan.
- Lower the potato sticks into the hot oilit will bubble up alarminglyand fry for six or seven minutes, until they are pale and soft.
- Lift them out and let drain while you bring the temperature of the oil to about 350F (185C).
- Lower the sticks into the hot oil again and fry for three or four minutes, maybe less, until they are crisp and golden.
- Drain on paper towels and dust enthusiastically with salt.
potatoes, lard
Taken from www.epicurious.com/recipes/food/views/chips-381640 (may not work)