World Famous Fries-style seasoned chips

Ingredients

• 800 g Maris Piper potatoes (or other floury variety)
• 1 L sunflower oil, for frying
• 1 tsp fine sea salt

Seasoned salt (optional, but the secret)

• ½ tsp fine sea salt
• ¼ tsp onion powder
• ¼ tsp garlic powder
• Pinch of paprika

Method

1. Cut. Peel potatoes and cut into 6 mm × 6 mm batons. Consistent thickness = even cooking.
2. Soak. Submerge in cold water for 10 minutes. This pulls out starch and gives crispier chips.
3. Dry. Pat completely dry with a tea towel. Water + hot oil = explosion.
4. First fry. Heat oil to 160°C. Fry chips for 4 minutes — pale and soft. Lift out, drain.
5. Rest. Spread on a tray, rest 10 minutes (or refrigerate for up to 2 hours for extra-crisp finish).
6. Second fry. Heat oil to 180°C. Fry again for 3–4 minutes until deep golden and crisp.
7. Season. Drain for 10 seconds, tip into a bowl, scatter seasoned salt over, toss.

Tips

• The double fry is non-negotiable. First fry cooks the inside, second fry crisps the outside.
• Eat within 2 minutes. Hot chips wait for no one.
• Want that “fast food” flavour? Add a pinch of MSG or beef stock powder to the seasoned salt.