- 2l - vegetable oil for deepfrying
- - salt
- 15ml - chicken spice
- 15ml - potato seasoning
- 800g - potatoes
- 15ml - dried parsley
1 Wash, peel and cut the potatoes into chips.
Make sure the chips are the same thickness to ensure even cooking.
2 Put the chips into a bowl of iced water. Let them soak for about 20 minutes (this removes starch and creates a crispy texture).
3 Remove the chips from the water, rinse well and pat dry with paper towels.
4 In a deep pan, heat the oil over medium heat. When the oil is hot enough carefully add the chips, working in batches.
Cook until half done, about 4-5 minutes. The potatoes will look pale and soft.
Remove from the pan with a slotted spoon and place on paper towels.
Repeat with remaining chips.
5 Turn up the heat and refry the chips until crispy and golden.
Remove and place on paper towels.
6 Once the oil has drained from the chips, place them in a bowl and sprinkle the parsley, chicken spice and seasoning over.
Toss to ensure the chips are evenly coated.
7 Serve warm with a sauce of your choice.