I just love potatoes... mashed, baked, roasted, even boiled, pan fried to name a few . Or as in this post , deep fried. I call them chips, potato chips to me are crisps :) but to most they are fries or french fries. Probably due to years of advertising on TV, whenever I hear the word fries, i think of red cardboard sleeves stuffed full of salty / greasy mass produced shoestrings.
Growing up we had chips a fair bit , Almost every Monday night it was cold meat & chips night ( the cold meat being the leftover Sunday roast ) always hand cut and deep fried in vegetable oil on a big pot on the stove. I used that method until I nearly caught the stove on fire , and severely burned my hand avoiding just such a disaster. After that I bought a little hot pot deep fryer, not the automatic ones but a nice simple bucket with no exposed elements , and a quick release power cord. Ive also switched the oil over to sunflower or canola oil , currently its a blend of both I'm using.
This post was requested thru my FaceBook Food Page ( link at bottom of page ) on which I regularly post my dinners, and keeping with tradition . I really enjoy my Monday night cold meat and chips dinner. Its a nice simple, and fast way to get food on the table . Okay , on to the chip making.
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| Start with a washed potato, I like russets, or Yukon golds, but any will do. Simply cut it in half lengthwise, and then cut each half lengthwise again. ( Quartering it ) Don't forget to get your oil warming up , I like 375F for mine. |
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| Normally cutting in half , and then slicing into quarters is good enough, but this year the spuds are HUGE , this one topped 1lb (450gm) . So i cut a 1/2 inch (1 cm) slice from the cut side. |
