14th Mar 2012 - 21:55
Ingredients
(serves 10) Ingredients: 3.5kg floury potatoes such as Maris Piper, King Edward and Desiree Vegetable Oil for deep frying
Preparation method
Method: 1. Peel and cut the potatoes into twelve chunky chips (approx 7cm x 2.5cm). Soak in cold water for 5-10 minutes. 2. Drain and pat dry with kitchen paper. Heat the oil in a large saucepan or deep fat fryer to 190°C. Fry the chips in 2 batches for 7-8 minutes until just coloured, drain on kitchen paper, cool slightly. 3. Refry gently for 1-2 minutes until golden. Stack in three layers Recipe by TV chef, Paul Bloxham, chef patron at the award-winning Tilbury pub in Hertfordshire..
Recipe courtesy of