Verified answer

Chips.

2kg Large potatoes, peeled.

Vegetable oil for deep frying.

(I) Wash or soak in cold water and thoroughly dry potatoes and cut lengthways into 10mm sticks.

(II) Heat oil and lower chips into the pot a few at a time into moderately hot oil. Cover and cook for about 4 minutes, or until pale golden.

(III) Remove and place on paper towels. Repeat with rest.

(IV) When ready to serve reheat oil, and cook again in batches, until crisp and golden. Drain on a paper towels.

Note.

Potatoes needn’t be in sticks and at the end of step 2 they can be stored refrigerated several hours ahead or wrapped and frozen.

Slice real thin, cook in a deep fat fryer, salt.