Game Chips

Name: Game Chips
Yield: 10 portions
Cuisine: British
Ingredients: 900 g small and medium potatoes (prepared weight), peeled; oil for deep frying, as needed; salt, to taste

Very thin crossways slices of small potatoes, washed, dried and deep fried a few at a time until crisp and golden: the traditional garnish for roast game.

Serves 10
Deep-fried
Serve with roast game
British

Method

Select small and medium potatoes and slice them crossways very thinly.
Wash well in cold water, drain on a cloth and rub dry.
Place a small quantity at a time into a frying basket and plunge into deep hot oil.
Allow to fry for a few moments until the bubbling dies down, then turn them out of the basket into the oil.
Allow to fry until crisp and golden brown, turning them from time to time with a wire spider.
Remove from the oil, drain on a cloth, season with salt and serve.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Use a frying basket when deep frying potatoes, so that they can be lifted out at once if the oil bubbles up. Never fill the pan more than a third full of oil.

Shopping list for 10 portions

Fruit & veg

900 g potato

Oils, vinegars & sauces

vegetable oil (as needed)

Store cupboard (check you have)

salt (to taste)

Converted from the original Cookeryonline recipe card (No. 17).