Ask any chef how to make chips and they will say they need to be fried twice: first at medium heat, then in hotter oil. Now comes a totally different view: you can fry the potatoes once, starting with stone-cold oil.
How can this work? It has to do with cooking the inside of the chips slowly and then browning and crisping the outside. But whatever the reason, the result is absolutely terrific. And no more hot oil bubbling over the sides of the pan; no more messy hobs.
Serves two people
2 large potatos, peeled
Oil for frying – vegetable or sunflower
Cut the potatoes into chips and pat dry with paper towels. Place in a deep saucepan (18cm diameter) and cover with cold oil.
Turn the heat to medium/high and cook for about 15 minutes. l Raise the heat for another few minutes when they will be crisp and brown. Lift them out with a slotted spoon.
Drain on kitchen paper and sprinkle with salt.