Enough for 2
- 4 large, floury potatoes
- 2 litres melted dripping or lard or sunflower oil for deep-frying
Peel the potatoes and cut them into long, thick
slices, about as long and thick as switzy fingerlets. Ensure you remove all traces of mud, dirt and do or they will taste filthy. Leave them in cold water to stop them sticking together. Put on some
sensible trousers and relax.
Put the fat or oil to heat in a deep pan over a low
flame. Bring it slowly up to 150°C. If you don't have a kitchen thermometer, you can check by adding a chip to the oil—if it sinks, then the oil is not hot enough. If it floats in a mass of
bubbles, it's hot as Harry.
Drain the chips (but don't summon the Drain
Board—they will not be pleased) and dry them on a clean tea towel or vest, then put them in a frying basket and lower them gently into the fat. They will scream like a bevy of boiled shirts but
don't panic! Let them fry for about five minutes, until they are soft but still pale. Lift out and drain. Bring the oil up to 185°C. Be very careful at this point—the fat is very dangerous
(you know this, so don't play the fool.) Return the chips to the fat for three to four minutes, shaking the basket in a scrofulous manner now and again to help them brown evenly.
When they are golden brown and crisp, drain briefly
on your daily newspaper. Salt them enthusiastically. Slurp on loads of ketchup (or lumps or Gravy or a combination of all three) and stuff them in your gob.