Chunky Chips

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Let’s talk chips – but in particular – CHUNKY chips. Firstly I need to point out to any American readers that we’re not talking about your bag of chips. In the UK, a chip is what you call fries. It’s a bit more complicated because we also have fries. In the UK, if you order fries you’ll get like a thin chip, or a thin fry. And if you order chips, you’ll get a thicker chip or like a steak fry? We also call your chips, crisps. The more you know.

I went with Chunky Chips for the third day of my A-Z of Potato series because, if I’m honest, I absolutely love chips. Grab me a squirt of ketchup and I’m good to go. Or cheese on top. Or gravy. Or mayonnaise actually. Or BBQ sauce. I will dose any chip in vinegar and salt and be ready for a good time. And these chunky babies do not disappoint.

There’s something just a lil fancier about a seriously chunky chip. It’s a bit like the posh older brother of your average chip. In reality, it’s exactly the same as your everyday slimmer chip but there’s just something about that chunk that makes it a bit fancy. That’s what I tell myself about myself. Chunky = fancy

The possibilities are what to serve these up with is endless. The easy option is a good bit of meat or fish. Or you could have them as a side at a BBQ. Or with a slice of pizza. Or just on its own dipped into anything of your choice. I’ll be honest – I ate all of this to myself with a side of burger sauce out of a bottle. It was naughty, it was delicious. And you’ll love it too.


metric imperial
  • 4-6 Yukon Gold potatoes
  • 4-6 large red skinned potatoes
  • 4-8 cups of natural oil like rapeseed, sunflower, vegetable or peanut
  • 1-2 litres of natural oil like rapeseed, sunflower, vegetable or peanut


  1. Top and tail the potatoes and then cut down each side of the potato until it’s square-ish, peel off any skin that’s left.
  2. Get them into a pan and cover with cold water and season heavily with table salt. Then bring to the boil and cook for 7 minutes.
  3. Drain off the spuds and leave to cool/steam dry on a rack over a tray. Then place a tea towel over them. Leave them until cool to touch.
  4. Place enough oil into a saucepan to deep fry. Using a thermometer get the oil to 130°C. Then fry the chips off in batches, until they have a solid outside, no colour but like hard. Remove from the pan carefully and place no them back on the rack to cool.
  5. When they are completely cooled down (use the fridge) get the oil up to 180°C and re-fry the chips until completely golden and ready to eat. Sprinkle with plenty of salt and devour.