Wash the Russet potatoes thoroughly and slice them into thin rounds (about 1/8 inch thick) using a mandoline or sharp knife.

Prepare the Potatoes

Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This will help them become crispier when fried.

Soak the Potatoes

After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels to remove any moisture.

Dry the Potatoes

In a large, heavy pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add a handful of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry them for about 3-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the chips and place them on a paper towel-lined plate to drain excess oil.

Fry the Chips

While the chips are still hot, sprinkle them with sea salt and toss gently to coat. If desired, drizzle with vinegar for an extra tangy flavor.

Season the Chips

Serve the Irish chips warm as a snack or side dish. Enjoy!

Serve

Russet potatoes

Vegetable oil

Sea salt

Vinegar (optional)

Irish Chips

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Irish Chips Recipe

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