Ingredients

2 pounds waxy potatoes (Fingerlings or Yukon gold)

Vegetable oil for deep frying

Salt & Black pepper to taste

Instructions

Peel the potatoes and cut lengthways into slices about 1.5” wide.  Soak them in a bowl of salted water for about 10 minutes.  Drain and dry thoroughly with paper towel or a tea towel.  Pre-heat a heavy pot.  Add enough oil for deep frying, at least about 3 inches of oil.  Heat oil to 350 degrees.  Don’t let oil smoke.  Add the chips (potatoes) and cook for about 7 minutes until they begin to brown.  Shake the pan gently and cook for another 1 – 2 minutes; lift them out of the oil, shake excess oil off and place on double layer of paper towel.  Sprinkle with salt and black pepper. 

You can also pre-cook the chips (potatoes) for about 5 minutes; take them out; dry them off and set aside until you get ready to serve them.  Heat oil back to 350 degrees and finish frying for about 5 minutes, or until they are hot and crisp.  Drain in usual way.