Homemade Chips
4 large floury potatoes (agria, red rascal), peeled and cut into 1cm-thick chips
Vegetable oil for frying
Topping options: Homemade aioli or mayonnaise
Homemade tomato ketchup
Garlic and parsley (1 garlic clove, thinly sliced and a handful of chopped parsley)
Grated parmesan
Homemade chips
Not much beats a home-made chip, but you do need a good potato.
When frying safety comes first! Never leave the fryer unattended and keep children away from the oil.
Wash the chips to remove some of the starch. Drain well and pat dry. It is vital that there is no water on the chips as it can be very dangerous when mixed with hot oil.
To cook chips so they are light and crispy you need to cook them twice.
The first stage of cooking a great chip
Put a deep large pot full of vegetable oil on a medium heat (145degC). To check the oil, place one chip into the oil to test the temperature. It should bubble instantly and the chip should float. Remember that this stage is about pre-cooking the chips until they are just cooked and pale in colour. Carefully remove the chips and place on to a tray layered with paper towels. Continue until all the chips are cooked.
The final stage of cooking your chips
Turn the heat up on your stove and wait until the oil heats to 180degC. Once again, to test the oil carefully put a chip in and if it fries and bubbles vigorously then the oil is ready to begin to fry off the chips.
Cook the chips in batches so the pot doesn't get overcrowded and the oil doesn't cool down too much.
Once the chips are golden and crisp, carefully remove from the oil. Drain well, sprinkle with good quality sea salt flakes and a little cracked pepper if desired. Toss to coat and serve immediately with your favourite dipping sauce.
• Alison Lambert, chef at Otago Farmers Market, will demonstrate this recipe at the market on Saturday morning.
