Classics

I became obsessed with chips around 1992, before I had even opened the Fat Duck, and this was probably the first recipe that I could call my own. It has since cropped up in restaurants and pubs all over the place. Achieving the crisp, glass-like exterior depends on getting rid of moisture from the potato and creating little cracks in the surface where the oil will collect and harden, making it crunchy. (For more about this technique, see pp.244–5.)

Rate this recipe