Next, heat a deep-fat fryer or a deep pan no more than half filled with oil , to a depth of around 10 centimetre, to 130ºC. Then fry the chips in small batches until a light crust forms.

Developed by English chef Heston Blumenthal in 1993, this technique ensures that the fries have an ultra-crispy exterior while remaining perfectly soft on the inside. While the process takes some ...

Next, place a large pot of cold tap water on the hob and pop your potatoes in on a medium heat and simmer until the chips are are almost falling apart. This will take approximately 20 to 30 ...

The final secret is to cook the chips in very hot oil for a crispy, glass-like crust." Next, heat a deep-fat fryer or a deep pan no more than half filled with oil , to a depth of around 10 ...