I Cooked and Ate Many Many Batches of Potatoes to Make the Best British Chips

I Cooked and Ate Many, Many Batches of Potatoes to Make the Best British Chips

I Cooked and Ate Many, Many Batches of Potatoes to Make the Best British Chips

By Serious Eats
Serves 6

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Details
  • Servings:   6
  • Calories:   254
  • Protein:   10g
  •  
  • Fiber:   10g
  • Sugar:   1g
  • Carb Total:   43g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   2g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • british
  • american
Comments
Ingredients
  • 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut lengthwise into 1/2-inch by 1/2-inch chips
  • 3 tablespoons (45ml) distilled white vinegar
  • Kosher salt
  • 3 quarts (2.9L) neutral oil, such as vegetable or canola, for frying
  • Malt vinegar, optional
Instructions

I Cooked and Ate Many, Many Batches of Potatoes to Make the Best British Chips serves 6 original recipe by Serious Eats.

View original preparation instructions

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