It's National Chip Week and whether you're a sucker for straight cut, or crazy for crinkly, with more than 1.6 million tonnes of chips made each year in Britain, it seems the nation just can't get enough of this delicious potato delight.
But how can you get that chip shop taste at home? We're about to find out, as Phil Vickery is here with his chip masterclass.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
500g of potatoes King Edward, Maris Piper, Red Rooster, Wilja, Marfona
Groundnut oil, safflower or sunflower oil
Peel and wash the potatoes well, then cut into fingers say 1.5cm wide
Re-wash and dry well in kitchen paper or towel
Heat the oil to 190C leave for 10 minutes then reduce to 175C. Never fill a fryer more than 1/3rd full.
Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour
Shake off the excess oil and cool on a tray, not piled up
Repeat until all are done. You can chill at this point.
When ready to serve
Turn up the oil to 185-90C
Cook in small batches until crisp and golden, drain well and season well with salt and vinegar if you like