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Updated: Feb 6


The best chips are made with Cyprus potatoes, of course! We’ve tried other varieties, and while they are nice, we prefer these. My Yiayia (grandmother) always fried them in olive oil and believe me, they taste amazing. My own tip is parboiling them; it’s definitely worth the extra washing up! INGREDIENTS 5 large Cyprus potatoes, peeled

Sea salt and black pepper

METHOD Peel and cut the potatoes into similar sized chip shapes. Place them in a large saucepan, add enough cold water to cover the potatoes and bring to the boil.

Simmer for 10 minutes, then drain the potatoes and season well with salt and pepper. Pour the oil into a deep pan on a high heat. You’ll need to work out how long it takes for the oil to get to the right temperature depending on your hob. Test this by putting one chip in the pan; if it sizzles and rises, carefully add the remaining chips, making sure they are all immersed in the oil.

Slightly reduce the heat and avoid the temptation to turn the chips for 10 minutes, as turning too soon will break them. After 10 minutes, use a spoon to gently release the chips from the bottom and sides of the pan. If they do not come away easily, leave for a few more minutes.

The chips should be ready after about 30 minutes in total, and will need turning occasionally to make sure they cook evenly. When they are golden in colour, use a slotted spoon to transfer them to a plate lined with kitchen roll to absorb the excess oil before serving.

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