How to make perfect crunchy hot chips

In Jane Lawson's fun book you'll find recipes for the maltiest of milkshakes, banana splits, nostalgic lollies and takeaway food, collected in chapters such as Milkbar, Ice-cream Cabinet, Lolly Counter, Pie Shop and Fish 'n' Chip Shop. Hot chip lovers, enjoy this extract. For more recipes from Milkbar Memories see goodfood.com.au.

Double Crunch Hot Chips

4 large floury potatoes, such as russet, king edward or coliban; they should weigh about 1kg all up
2 tbsp sea salt
peanut or vegetable oil, for deep-frying; you can also use half oil and half lard or duck fat
fine sea salt, chicken salt or lemon, rosemary and garlic salt , for sprinkling
malt vinegar, to serve (optional)

1. Preheat the oven to 170C.

2. Peel the potatoes, then rinse. Using a large sharp knife, cut into thick, square chips, about 1.5 cm wide, and as long as the length of each potato. You can trim off the rounded ends of the potatoes for a more uniform look.

3. Spread the chips out evenly in a large roasting tin. Stir the sea salt into 2 litres boiling water until dissolved, then pour over the potatoes. Cover tightly with foil and bake for 1 hour and 10 minutes, or until very tender, but not breaking apart.

4. Using a slotted fish lifter or spatula, carefully transfer the chips-to-be in a single layer onto your work surface, or several baking trays that have been lined with clean, dry tea towels. Loosely drape some tea towels across the top to help the potatoes steam as you leave them to cool to room temperature. Refrigerate for 2 hours, or until completely cold.

5. One-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 140°C, or until a cube of bread dropped into the oil turns golden brown in 45-50 seconds. Cook the chips in batches for 6-8 minutes, or until pale gold in colour.

6. Drain on paper towels, cool to room temperature, then refrigerate again for at least a couple of hours, or overnight — the chips must be completely cold. Allow your oil to cool in the pan, then cover if not using until the next day.

7. When ready to give the chips their final frying, heat the oil to 205°C, or until a cube of bread dropped into the oil turns golden brown in 5 seconds.

8. In batches, add the chips. The temperature will drop to about 180°C, so try to keep it consistently at this heat. Cook each batch for 4-5 minutes, or until deep gold and crunchy crisp. Drain on paper towels and sprinkle with your choice of salt. Serve with malt vinegar for traditionalists.

Serves 5

This is an edited extract from Milkbar Memories, by Jane Lawson (Murdoch Books, May 2016), $39.99.