Astrochef's Best Chips (french Fries)

For crisp, golden chips use starchy baking potatoes and fry in two stages. The first frying can be done in advance, but the second must be done just before serving.

1. 1

   Peel and slice the potatoes into thick strips about 6 x 1 cm.
   Place the cut potatoes into a bowl, soak in cold water for 30 minutes drain, and dry well.
   Pour into a deep fryer or a deep heavy saucepan some sunflower oil or we now use an oil called “Again & Again” see note.
   Heat the oil to about 165°c or 330°f: Place the potatoes a handful at a time and fry for about 2 minutes, remove the potatoes and drain on a paper towel.
   They will be pale, limp, and easy to crush with your fingertips, leave to cool before the second frying.
   For the second frying, heat the oil to 185°c or 365°f, fry the chips in small batches in a frying basket if you have one.
   Fry until the chips are golden brown and crisp, remove from the oil shaking off any excess oil and drain on a paper towel.
   Serve them at once and do not cover them or they will go limp and soft.