A thing of beauty number 2 the Chip !

You cannot beat anything homemade and that goes especially for the common chip. Too often you end up eating some plastic tough rubbish from the takeaway to go with your pizza or kebab. Even the chip shop ones by the time you get them home are soft and a bit soggy as they have steamed themselves in the paper wrapping while you travel home.
So I know this is basic foodie stuff but I have a lot of friends who are not cooking wise but love a good Ham, Egg and chips of an evening but do not know how to go about cooking the common chip.
I would have given you a recipe for chips and curry sauce but as this dish (???) tends to follow a night of drinking too much falling down water and you have to use a fryer and I would therefore not be a responsible adult if I were to recommend such cooking practice after becoming intoxicated !
The potato you use makes a great deal of difference. I like a crunchy outside and a soft fluffy insides ! (bit like me really ! ha ha ) I use Maris Pipers. I love this potato and its great for Roasties to.
You can use King Edwards or the Roosters on the TV but Maris Pipers hit the spot every time.
So you have peeled your potatoes and made your chip shapes. Wash them then pat them dry.
Heat the oil in your fryer to about 150 degrees Celsius and then gently lower your basket of chips into your vegetable oil.
Cook them until you can squeeze them and they feel soft with plenty of give. Be careful as they will be hot of course and I am not insulting your intelligence by telling you to take the basket out of the oil before squeezing them !!!

 Next turn your fryer up full blast 190 Oc is as far as mine goes.

Basically the low temperature has cooked the potato through without giving them too much colour and now you want some heat to crisp the outsides. Cooking your Chips at a high temperature straight  away generally means the outside will burn before the centre of the chip has had time to cook.

Cook for a few minutes on high heat until golden and their you are fantastic crispy chips with a fluffy inside. Ok I am not recommending you do this everyday but every once in a while has got to be good for the sole !

Really give your arteries something to do smear some lovely creamy butter on to a soft bun, sprinkle some salt and splash some vinegar over the little beauties too ! C'est Tres Maganifique Rodney one CHIP BUTTY !