Piccadilly Chips

Piccadilly Chips
Ingredients:

Note: I'm not going to give specific amounts on the ingredients because it really is dependent on how many you are cooking for and how big/small of a pot you are using. If it helps, 2 potatoes were just great for Zachary and me to split.

• Russet potatoes
• Frying oil {Word on the street is, peanut oil works best. We use Canola, so it really is up to you.}
• Salt

Directions:

• Peel the potatoes and slice them into 1/2-1 inch cubes.
• Place the potatoes in a bowl of cold water and let them soak for 30 minutes.
• Meanwhile, pour enough oil into your pan until it comes up about a third of the way up. {A little less is okay, but more isn't. This would cause a risk of the oil boiling over.}
• Heat the oil to about 375°F.
• Drain and dry your potatoes, place in a frying basket, and lower them into the oil slowly. {Or if you're ghetto like us, you can use a metal spoon and place scoops of potatoes into the oil.}
• When the potatoes are covered and the bubbling has slowed down, cover the pan and cook them for about 6 minutes. {This is to cook them - they shouldn't be brown when you take them out.}
• Now, take the potatoes out of the pan and allow the oil to heat back up to around 390°F.
• Put the potatoes back in the pan and cook until brown. {Around 5-7 minutes.}
• Remove them and place on papers towels to let the excess oil drain. {Pat dry if necessary.}
• Salt generously and serve warm.