serves
2-4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
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Sizzle, Bite, Delight
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Lard, for deep-frying
- Flaked salt, to serve
- 3 Sebago potatoes, roughly peeled (some skin is good)
- 4 medium Maris piper potatoes
Instructions
- Heat enough lard to deep-fry the chips in a large, heavy-based saucepan to 180˚C. Season the hot lard with a generous pinch of salt. Prepare a paper-towel-lined baking tray to place the chips in after they are cooked.
- Roughly cut the potatoes into large, uneven chips. When the lard is hot, deep-fry the chips in batches, turning every 45-60 seconds, until crisp and golden. Do not leave the chips alone as they burn easily.
- Remove chips from lard and with tongs and gently puncture them with the tongs (keeping the chip whole). Fry a second time and cook until very crisp, then drain and serve. Transfer to the prepared tray and sprinkle with salt to taste.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sizzle, Bite, Delight
