Chip Butty Recipe
There's nothing better than a simple chip butty. The Fabulous Baker Brothers share their recipe for the ultimate sandwich
2kg Maris Piper potatoes
2 Litres vegetable oil
8 slices freshly baked white bread (Try our Sherston loaf)
The best salted butter you can find
Peel and wash the spuds, then chip them. I generally like chips quite chunky, but for a chip butty you want something just larger than a French fry. So cut them across the middle if they are long. Pile up a few slices then slice them into 1cm chips. Go for the rustic look, keeping the edges rough.
Place in a pan of cold water and bring to the boil. Allow to simmer for a few minutes, but keep a close eye. We want the chip to start to cook on the outside, but not completely cook through and turn to mash. It's a fine line. Using a slotted spoon, carefully lift the chips out and into a colander, shake them up to rough the edges while still hot. Pour onto a tray and leave to cool completely.
Heat a fat-fryer to 130°C, or warm up a vegetable oil in a pan using a probe to gauge the temperature accurately. Fry the chips in small batches for 5 minutes, or until they are cooked through and the edges have sealed up but not gone to crispy or gained any colour. Place on a tray and cool completely once again.
When ready for butties, heat a fat-fryer to 190°C. You might not need all the chips at once, so fry as many as you'd like, giving them just 2 minutes until they are golden in colour and crispy as anything. Remove from the oil and drain on some paper. Slather the bread with butter and assemble your butties. Squash the bread down into the chips, share out and devour.