This week is Chip Week and a great excuse to indulge in a national favourite. Obviously, home-made is best and with our Pentland Dell 1962 Heritage Potatoes from Carroll’s, it will be easy to create perfect chips at home, especially with a bit of help from a top chef.

Giles Stonehouse Regional Development Chef for The Macdonald Hotel and Executive Head Chef for Bath Spa The Macdonald Hotel has developed a “rustic style triple cooked chip” for Carroll’s Heritage Potatoes, using their Yukon Gold and Pentland Dell potatoes.

Giles’s Rustic Style Triple Cooked Chips

Using a sharp knife, square off the ends of the potatoes, then cut them into chips about 1cm thick. You need to keep them the same thickness but length isn’t so important.

Parboil then allow to cool. Then add the chips carefully to a deep fat fryer at 130/250F for 5 mins. Again, allow to cool, and then they can be left in a fridge until the final cooking.

Finally, cook for 8-10 mins in the fryer at 180 C / 350F until crispy and lightly brown.

Buy Pentland Dell Potatoes and try this great recipe at home