🍟 Chip shop chips, at home, properly

Everyone's had a go at this and everyone's ended up with sad oven chips.

Here's the bit that's usually missing.

You need floury potatoes, oil, salt, vinegar.Cut them thick, about a finger wide. Skins on if you likeRinse under cold water until it runs clear. That's the starch off, and starch is what glues them together.

Boil 5 minutes, drain, then leave them to steam dry for 10.

Dry chips are crisp chipsFirst fry:

140C for 6 minutes. Pale, not golden.

Lift them out and rest for 10 minutes

Second fry: 190C for 3 to 4 minutes until deep gold

Salt them the second they come out, while they're still shiny

The bit everybody skips is the rest between the two fries. The chip cools, the outside sets, and that's what becomes the crust. Skip it and you've made oven chips the hard way. Vinegar or ketchup? Settle it below 👇