Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Chips 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 This recipe for chips, a perfect complement to Battered Cod, comes courtesy of chef Cathal Armstrong. Ingredients Canola oil, for frying 5 large Idaho potatoes, peeled Coarse salt Malt vinegar, for serving Directions 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. Rate it Print