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 ...

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 ...

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 ...

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 ...

Fish and chips has been a staple on our tables for more than a century, with many Brits dousing their cod or haddock and thick-cut chips in vinegar weekly – but many of us may not know the ...