Classic Game Chips

The more stylish offspring of the sauté potato and the potato crisp, game chips are the traditional accompaniment to roast game birds. They also...

Ingredients

• 4 Stück large potatoes (about 1kg) - we like Maris Piper, Desirée or Rooster
• Sunflower oil
• 2 EL regular olive oil (optional addition for shallow frying)

Steps

1. Peel the potatoes and slice as thinly as possible. Rinse in a couple of changes of water to remove some of the starch and dry thoroughly on kitchen paper.
2. Meanwhile heat your deep fat fryer to 180°C. If shallow frying, you can test that the oil has reached the correct temperature by dropping in a small cube of bread which should sizzle immediately and start to brown in roughly 20 seconds.
3. Fry the potato slices in small batches until crisp and golden. Remove with a slotted spoon and leave to drain on fresh kitchen paper.
4. If necessary, the chips will keep fairly well in a medium oven spread on a baking tray. Don’t leave too long however as they will lose their crispness and can burn.
5. Season generously with sea salt and pepper.
6. Enjoy with gusto.