The Snack Shack



 Prep.Time: 5-10 min
 Cook.Time: 10-15 min
 Difficulty: Easy
 Serves: 4


 Deep Saucepan or Deep Fat Fryer
 Chopping Board
 Vegetable Peeler
 Sharp Knife
 Large Spoon
 Old Tea Towel
 Kitchen Paper


 1lb/450g White Potatoes
 2 Litres Sunflower Oil
   (for Deep Frying)


Start heating the oil on high heat in the saucepan or fryer.
Peel the potatoes.
Cut potatoes into chips or discs to the thickness you prefer.
The thicker the chips are, the longer they take to cook.
Spread the chips on one half of the tea towel and cover with the other half, pat dry.
Break off a small piece of potato and drop it into the oil.
If it pops to the surface immediately the oil is hot enough, if not wait a few more minutes and check again.
When the oil is ready, drop the chips in a few at a time, taking care not to splash yourself.
After a few minutes, stir the chips gently, this will help to separate them.
Repeat this a few times during cooking.
Once the chips have browned, remove using the sieve and shake to remove excess oil.
Drain on kitchen paper and serve immediately.

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