We do !!
Hey Harriet, chuck a chip our way would you, sweetie?
(blame the caption on me, not Tracy or the seagull)
I just had to share this wonderful photograph with you!!
It is from Tracy at Hey Harriet, who describes herself as being obsessed by photography. Well if that means doing a brilliant job of taking and presenting photos then I would certainly agree!
I was looking at one of my favourite blogs, tractorgirl, where Julie shares, as she puts it "the beautiful things that connect people". Julie is a maker of lovely home wares and accessories herself, and a Mum and farmer besides.
Anyway, Julie featured Tracy's beautiful photography,including this fabulous photo of peering seagulls.
Well it seems that we all love chips so I have found a recipe
from taste.com.au which says it is for the
Best-ever deep-fried chips
|tasty looking chips from taste.com.au|
Crisp and golden on the outside, soft andfluffy on the inside, these really are the best ever chips!!
Ingredients (serves 4)
- 1kg Sebago potatoes (see note)
- 1.5 to 2 litres vegetable oil, for deep-frying
- Peel potatoes. Cut into long chips about 1.5cm thick. Use a clean tea towel or large piece of paper towel to pat potatoes dry.
- Pour vegetable oil into a large saucepan, wok or deep-fryer until it is half-full. Heat over medium-high heat until a small piece of potato skin sizzles when dropped into oil.
- Place a wire rack over a large oven tray lined with paper towels. Divide chips into 3 batches. Cook chips, 1 batch at a time, for 5 minutes or until they just start to colour. Use a slotted spoon to remove to rack. Repeat with remaining 2 batches, allowing oil to reheat in between batches. Preheat oven to 180°C.
- When all chips have been cooked, allow them to cool for 10 minutes. Reheat oil. Cook chips in batches again, for 7 to 10 minutes each batch or until crisp and golden. Keep warm on rack in oven while cooking remaining chips. Season with salt. Serve immediately.
- Russet Burbank, Spunta, King Edward, Bintje or Sebago are the best potatoes to use for this recipe. Tip: Chips can be cooked in a metal chip basket (look for these in kitchenware shops). Dip the basket into the hot oil before adding potatoes - this prevents them from sticking to the basket.
Do give this recipe a try, and I would really like to know
what you think, and also how you cook your chips!!