Panfried Crispy Chips
Thinly sliced potatoes, coated in Irish Tallow and baked until golden and shatteringly crisp. Finished with sea salt and your choice of herbs, these homemade chips are simple, satisfying and a world apart from anything you will find in a packet.
25 Minutes
Method
Place the potato slices in a bowl of cold water and leave them for a few minutes to release the excess starch. Drain and pat completely dry with a clean tea towel. This step is important - dry potatoes crisp up far better.
Heat a generous amount of Irish Tallow in a heavy-based frying pan over a medium-high heat until the fat is hot and shimmering.
Add the potato slices in a single layer, working in batches to avoid crowding the pan. Give each slice enough room to fry properly.
Fry for a few minutes on each side, turning once, until deep golden and crisp all the way through.
Remove with a slotted spoon and drain on a wire rack or kitchen paper.
Season immediately with sea salt and any herbs or spices you like while the chips are still hot.
Best enjoyed straight away, while still warm and crunchy.
Ingredients
Potatoes, thinly sliced Irish Tallow, enough to generously cover the base of your pan Sea salt, to taste Herbs or spices of your choice
Prep Time:
10 minutes
Cook Time:
15 minutes
Ready to Cook
With Irish Tallow?
100% grass-fed beef tallow, sourced and rendered in Ireland. One ingredient. Exceptional flavour.
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