Perfect Chips


This is truly inspired by Heston Blumenthal, chef-proprietor of the Fat Duck restaurant. If you have watched ‘In Search for Perfection’ on the TV a while ago, you may have seen how this 3-star Michelin chef has found his way to make the perfect chips ever – crunchy on the outside and fluffy in the middle.

I tried his way of making my perfect bowl of chips. Even though I skipped a few steps, the result turned out to be miraculous! I truly enjoyed this perfect chips and it’s undoubtably a good companion for the Sunday roast. Not to mention to substitute the soggy chips that you usually get in your Fish & Chips!

If you plan to have a good Sunday roast this coming weekend, try to make your perfect chips.

Here’s the method to make the perfect chips.

Perfect Chips



4 large potatoes, cut into chunky strips
600ml sunflower oil


1. Fill a saucepan with boiling water, put in the potatoes to boil for about 15 minutes or more. You want the texture when they are soft enough and about to break. Drain and set aside to cool for about 10-15 minutes.

2. Heat a saucepan with sunflower oil for deep frying. When the oil is hot enough, put in the potatoes and fry in batches until golden brown. Remove with slotted spoon and drain on kitchen paper. Repeat with the rest of the batches until finish.

3. Serve the chips with roast chicken/beef/lamb/fish.