Proper thick chips with golden crisp exteriors, soft fluffy centres and a satisfying chunky bite.
Thick cut chips are large potato batons, usually 1.5 to 2 cm wide, cooked until tender inside and crisp outside. They are chunkier and more substantial than fries.
Make thick cut chips when you want a proper side with bite, comfort and enough potato centre to stand up to vinegar, sauces, fish, steak or pies.
fish and chips, steak, pies, burgers, fried eggs, curry sauce, gravy, mushy peas and pub-style meals
Cut the potatoes into chunky 1.5–2 cm chips and rinse off excess starch.
Simmer in salted water for 6–8 minutes until the outside softens slightly.
Drain and steam-dry completely on a tray.
Fry at 150°C for 5–7 minutes until cooked through but pale.
Fry at 185°C until deep golden and crisp, 4–6 minutes.
Season immediately and serve hot with vinegar if liked.
Best fresh. Leftovers can be reheated in a hot oven or air fryer until crisp again.
Cut, rinse and blanch-fry earlier, then finish-fry just before serving.
Excellent for freezing after the first fry. Freeze on trays, then finish from frozen in hot oil or an air fryer.
Explore more guides in the same category.
Nutty, silky mashed potatoes made with browned butter, warm dairy and floury potatoes for a deeper, restaurant-style side.
Northern Irish spring onion mash with milk, butter and a soft allium flavour.
Irish mashed potatoes folded with cabbage or kale, spring onions and butter.
Smooth, buttery mash built for gravy, pies, sausages and braised dishes.
Deeply crisp roast potatoes with fluffy centres, rough edges and the savoury richness of hot duck fat.
Classic restaurant potatoes browned, butter-basted and cooked in stock until tender.
Creamy mashed potatoes infused with mellow garlic, warm dairy and butter for a comforting side with savoury depth.
Thinly sliced baked potatoes with fan-like crisp edges and soft centres.