The 'Best' Chip

My 3 year old daughters favourite book of the moment is called 'The Best Chip'. It's a super rhyming book of great amusement for child and adult alike.

At home, I sometimes cook what I call Rustic Chips - large potatoes cut into wedges and boiled, drained, fluffed a little, drizzled with olive oil and roasted though a hot oven. My older son and daughter demolish these saying they are 'the best'!

A modern method is the 'thrice cooked chip' and we use this method often at the restaurant. It involves boiling and draining the chips then dropping them into the fryer at 130 degrees for just a few minutes. When an order comes on the chips are returned to the fryer at the hotter temperature of 180 degrees until crisp and golden. These are the chips served with ham and eggs on the 7lt and as a side order and we receive great compliments for them.

However I believe there is a chip that eclipses all other kinds. Unfortunately you the customer never gets to try them! This is because they are made from the left over roast potatoes from Sunday Lunch and we serve them with our staff meal on Mondays and Tuesdays. They are so delicious and moorish, crunchy around the edges, soft and fluffy on the inside and stay crisp for an eternity. So if you ever stumble accross 48 hour chips on a menu they could very well be left over roast potatoes - don't be dismayed, they're really quite delicious.