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seriouseats.com

I Cooked And Ate Many, Many Batches Of Potatoes To Make The Best British Chips

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Prep Time

-

Cook Time

1h

Total Time

1h

This recipe for British chips was perfected through many batches of potatoes being cooked and eaten. The russet potatoes are cut into perfect chip shapes, soaked in vinegar, and then fried in neutral oil until crispy and golden. Serve with a sprinkle of salt and a side of malt vinegar for an authentic British experience.

I Cooked And Ate Many, Many Batches Of Potatoes To Make The Best British Chips Image

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Recipe Options

Ingredients

Servings: 2 servings

Scale:

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2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut lengthwise into 1/2-inch by 1/2-inch chips

3 tablespoons (45ml) distilled white vinegar

Kosher salt

3 quarts (2.9L) neutral oil such vegetable or canola oil for frying

Malt vinegar, optional

Steps

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Nutrition Facts

Calories

1,300kcal

65%
Fat

80g

4%
Saturated Fat

6g

0%
Carbohydrates

120g

6%
Fiber

12g

0%
Sugar

4g

0%
Protein

8g

0%
Cholesterol

0mg

0%
Sodium

1,200mg

60%

Percent Daily Values are based on a 2,000 calorie diet.

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