The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Peel the potatoes and cut lengthways into roughly 1cm ...

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You will need: a deep-fat fryer or a deep saucepan and a thermometer. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much ...