Piccadilly Chips

Russet potatoes

Frying oil {Word on the street is, peanut oil works best. We use Canola, so it really is up to you.}

Salt

Peel the potatoes and slice them into 1/2-1 inch cubes.

Place the potatoes in a bowl of cold water and let them soak for 30 minutes.

Meanwhile, pour enough oil into your pan until it comes up about a third of the way up. {A little less is okay, but more isn’t. This would cause a risk of the oil boiling over.}

Heat the oil to about 375°F.

Drain and dry your potatoes, place in a frying basket, and lower them into the oil slowly. {Or if you’re ghetto like us, you can use a metal spoon and place scoops of potatoes into the oil.}

When the potatoes are covered and the bubbling has slowed down, cover the pan and cook them for about 6 minutes. {This is to cook them – they shouldn’t be brown when you take them out.}

Now, take the potatoes out of the pan and allow the oil to heat back up to around 390°F.

Put the potatoes back in the pan and cook until brown. {Around 5-7 minutes.}

Remove them and place on papers towels to let the excess oil drain. {Pat dry if necessary.}

Salt generously and serve warm.