So THAT's Why Restaurant Chips Are So Much Better

Former chef @acooknamedMatt shares a game-changing chip-making technique that involves pre-cooking the sliced chips until they start to fall apart, creating texture for a crispy result. He recommends refrigerating the softened spuds overnight before frying them twice to achieve the perfect crunch. Jamie Oliver suggests using a floury potato like Maris Piper and frying in 8cm of oil at 140°C for the best results.

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