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 ...

plus a heaping helping of thick cut potato wedges, called chips in Britain. This wondrous form of starchy goodness must be a welcome sight to American tourists and ex-pats, who will find them ...

Bluebird, one of New Zealand’s biggest snack food manufacturers, for instance, has been in the business of satisfying our potato chip fixation for more than 70 years. “We purchase more than 30 million ...

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 ...

1 Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones. Rinse well under cold water, then drain. 2 Put the chips into a pan of cold ...