The world has many variations on the theme of deep-fried potatos, but this is how to make your actual British chips - the ones that go with Fish and... You might think there's no need for a recipe for this, but there are so many ways to do it wrong. This is how to make perfect chips.
Achieving perfect chips, ones that are golden and crisp on the outside while being fluffy inside, is a two-stage process. It's best if you have a deep-fat fryer, but if you don't, you can use a large saucepan half-full of oil. You'll also need a digital thermometer.
First of all, heat up your oil to 130°C (266°F). Peel the potatoes, cut them into strips about 12 millimetres (half an inch) on a side, rinse them thoroughly under cold water, and pat them dry. When the oil has reached the correct temperature, put the chips in and cook them for 5-10 minutes, until they are a bit soft but not browned.
Drain well and leave to cool. If you don't need your chips straight away, you can leave them in the fridge for a few hours before finishing them off.
Heat the oil to 160°C (320°F). Place the chips in the hot fat and fry them until they are golden brown - this should take about 5 minutes. Drain well and serve with malt vingar and a sprinkle of salt.