Chips. Is there anything that can beat them, really?
You can add them as a side to almost any dish. You can eat them by themselves with just as much satisfaction. There's not much better than good chips.
This 1920s recipe delivers just that; perfect golden brown chips that can rival any chip shop's offering.
Original Recipe: 'Potato Chips' (Book 4, 1928)
Speed: 35 mins. | Serves: 4
4 ‘old’ potatoes (we used Maris Piper)
At least 500ml vegetable oil (use as much as needed to deep fry according to the depth of the pan/fryer you intend to use).
1. Wash, peel and dry potatoes.
2. Cut them into slices a quarter of an inch thick and cut each slice into strips of the same thickness, then lay them in a cloth.
3. Heat some deep frying fat (we used vegetable oil).
4. Put in half of the chips using a frying basket, if possible. If too many chips are put in at once the fat will be cooled and the chips will be soft and greasy.
5. Fry quickly for about 10 minutes until a golden brown.
6. Turn onto a tin covered with kitchen roll to absorb the grease and keep these hot while frying the second batch.
7. Finally, sprinkle with salt and serve.
Original Recipe for ‘Potato Chips'
'BOOK 4': Bestway Cookery Gift Book, 3rd Book (1928)
By: Best Way
Publisher: Offices of The “Best Way” Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)