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Matthew EvansAbstract
The secret to a good chip should be no surprise. Good spuds, good fat and care in the cooking. That said, they’re dead easy to make once you know the routine.
I grew up with hand cut chips, and want my son to have the same thrill. We have a little hand crinkle cutter that we got from an op-shop that Hedley and I use to cut chips, before twice cooking them in beef fat. Matthew Evans, Gourmet Farmer Series 4