No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


This recipe for chips, a perfect complement to Battered Cod, comes courtesy of chef Cathal Armstrong.

  • Servings: 4

Source: The Martha Stewart Show, March Winter 2007


  • Canola oil, for frying
  • 5 large Idaho potatoes, peeled
  • Coarse salt
  • Malt vinegar, for serving


  1. Cut potatoes lengthwise into 1/4-inch-thick slices. Then cut each slice lengthwise into 1/4-inch strips.

  2. Fill a large saucepan with enough oil to reach a depth of 5 inches. Heat over medium-high heat until it reaches 285 degrees on a deep-fry thermometer. Working in batches, add potatoes and cook 10 minutes. Using a slotted spoon, transfer potatoes to a parchment-lined baking sheet. Cool to room temperature and transfer to a refrigerator until chilled.

  3. Reheat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Return potatoes to oil and cook until golden brown. Transfer to a paper-towel-lined plate and season with salt and vinegar; serve immediately.

Reviews (1)

  • kiwiferrit 17 Feb, 2008

    For St Patrick's Day I would substitute the Canola Oil for animal fat [ lard ] for frying and then for the rest of the year go healthy with the Canola oil.

Related Topics