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Ingredients
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Potatoes & Prep
Seasoning & Finish
Method
Potatoes & Prep
Cut into Chips
Cut each potato into uniform sticks about 1/2 inch (12 mm) thick. Aim for even thickness so they cook evenly. Pat the cut potatoes dry with a clean kitchen towel or paper towels to remove surface moisture.
Rinse and Soak
Place the cut chips into a large bowl and cover with cold water (about 1.5 liters). Stir briefly, then drain the cloudy water and refill. Soak the chips in fresh cold water with ice cubes for 20–30 minutes to remove excess surface starch — this helps achieve a crisper exterior.
Dry Completely
After soaking, drain the potatoes in a colander and spread them out on a clean kitchen towel or paper towels. Pat and air-dry for 10 minutes until they are very dry; excess moisture will cause oil splatter and reduce crispiness.
Cooking & Seasoning
Heat Oil
Pour about 1 liter of vegetable oil into a heavy-bottomed deep pot or deep-fryer, leaving at least 2–3 inches (5–7 cm) of headspace. Heat the oil over medium-high heat until it reaches 325°F (160°C) for the blanch/fry stage. If you don’t have a thermometer, test by dropping one small chip in — it should sizzle steadily without browning quickly.
First Fry (Blanch)
Working in small batches (so you don’t crowd the pot), lower the dried chips into the oil and fry for 4–6 minutes until they are just cooked through and pale/golden but not crisp. Remove the chips with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining potatoes.
Rest
Allow the blanched chips to cool for 10–15 minutes. You can chill them in the refrigerator for 10 minutes to speed up and improve the crisping stage, but this is optional.
Increase Oil Temperature
Raise the oil temperature to 375°F (190°C). Use a thermometer to check. This higher temperature crisps the exterior quickly without overcooking the interior.
Second Fry (Crisp)
Return the blanched chips to the hot oil in small batches and fry for 2–3 minutes, or until they are golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove with a slotted spoon and drain on paper towels or a wire rack.
Season Immediately
While the chips are still hot and oily, sprinkle them with fine sea salt and freshly ground black pepper to taste. Toss gently to distribute seasonings evenly. If desired, serve with malt vinegar on the side for classic flavor.