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

The Martha Stewart Show, March Winter 2007


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

  • 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.

  • 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)

Rating: Unrated
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.