Twelve is celebrating National Chip Week

Our chunky chips are irresistible whether you’re going for classic ‘steak and chips’ or more sophisticated A La Carte dishes.

National Chip Week takes place from February 21st-27th 2011.

To make delicious crispy chips, Maris Piper is probably the best variety of potato to use, along with groundnut oil which is very pure and odour free.

Thick and crispy chips look great stacked up on a plate, especially next to home-made beef burger and relish!

For a great 'at home' chip experience, follow our recipe:

Chunky Chips by Twelve Restaurant & Lounge Bar

  • Maris Piper potatoes
  • Groundnut oil

1.Using a sharp kitchen knife, square off the potatoes into rectangles, then cut them into chips about 1cm thick. The length of the pieces is not so important, but you do want to keep them the same thickness, so that they cook at the same rate. Place them straight into a bowl under cold running water and keep them there for about 10 minutes to rinse off some of the starch.

2. Next, bring a large pan of unsalted water to the boil and plunge in the drained potatoes. Bring it back up to the boil and simmer gently for about 10 minutes, or until the point of a knife easily penetrates the chips. Make sure the water is only just simmering - if it boils too aggressively, the potatoes will begin to break up.

3. Using a slotted spoon, lift the potatoes carefully out of the water and place them on a tray. Allow them to cool, then place in the fridge until cold. You will notice that the chips harden when chilled.

4. For the next stage, heat the groundnut oil in a deep-fat fryer to 130C/250F and plunge in the chips. After about five minutes, the chips will take on a drier appearance before colouring (do not let them brown). They have now finished their second cooking. Drain, let them cool to room temperature, then put in the fridge. (they can be left at this stage for up to two days)

5. When cold, they are ready for their final cooking. If you are using rendered fat for this, heat it to 180C/350F. Alternatively, use the groundnut oil, heated to the same temperature. Plunge in the chips and cook until golden brown. This may take 8-10 minutes - you need to be patient in order to obtain a really crisp chip.