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

Name: I Cooked And Ate Many, Many Batches Of Potatoes To Make The Best British Chips
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Ingredients: 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

Cook 1h

Total 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.

Snack

Side Dish

Fries

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

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 2 servings)

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.

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts