better than spuds?

Yesterday I reported that my Irishman had said that the beets in my charred beet salad were ‘better than potatoes’.

Which quickly prompted an email from one of our Sydney based Irish friends, the lovely Roenna.

‘Better than spuds? Really???’

Which got me thinking, I should check my facts.

A bit of ‘it’s better late than never’ school of journalism.

So over dinner last night, I doubled checked whether the beets were indeed worthy of such high praise…

And I’m afraid ladies and gentlemen I need to print a correction.

The beets were better than spuds cooked using that method.

BUT other potato dishes such as mash, chips or roast spuds (especially with duck fat & rosemary) trump any other vegetable dish. Period.

So by way of an apology for my shoddy journalism, I offer you the simplest and best ever recipe for home made potato chips (or fries)..

_________________
cold oil potato chips
serves 2 as a snack

2 large potatoes
peanut oil for deep frying
sea salt, to serve

1. Scrub potatoes and cut into your preferred chip shape. I like batons that aren’t too thick but aren’t french-fry-skinny. Pat dry with paper towel and place in a large saucepan.

2. Cover with oil and place over a medium high to high heat. Bring to an energetic simmer and let them cook away WITHOUT touching them.

3. Once the chips start to go a little brown, you can give them a stir to remove any stuck to the bottom of the pan.

4. Continue to cook until they’re a good chip colour.

5. Scoop out with a slotted spoon and drain briefly on a rack or cake cooler above a tray of paper towel.

6. Sprinkle generously with salt and eat asap.

Have a lovely weekend!

Cheers,
Jules x

ps.
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