Five star home made chips

I like homemade chips.  I saw a programme once that said to use Maris Piper potatoes as they are the best for chips.  So I peel and cut them and put them in the deep fat fryer at a low temperature (160 degrees) for about 10 minutes.  It was simple and quick.

But no-one else liked them.

My children are not that keen on junk food.  When we go to McDonald's the youngest has the fruit bag in her happy meal instead of chips.  The other two will eat them; they ask for them from the chip shop, but don't always eat them.

Then I saw another programme showing how a five star London hotel turned a 30p portion of potatoes into a £4.95 serving of gourmet chips.

• Peel and cut the chips as usual.
• Boil some water 
• Boil the chips for 10 minutes (no more or they start to turn to mush)
• Drain and refill the saucepan with cold water and allow the chips to cool
• Put the deep fat fryer on at a low temperature, I use the lowest setting on mine, 140 degrees
• Fry the chips for 10 minutes
• Allow the chips to cool again.

All the above can be done an hour or so before the chips are needed.  I haven't timed how long they've been left to cool each time as yet but maybe I'll fine tune it one day.  Then, when you are about to dish up:

• Put the deep fat fryer on at a high temperature, I use 190 degrees.
• Fry the chips for a few minutes until golden brown. 

The resulting chips should turn out to be golden brown, slightly crunchy on the outside and soft and fluffy on the inside.

All my girls will eat these chips.  Even Caroline, who avoids potatoes,  eats them and was quite disappointed the other week when the girls ate them all.