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	British Chips Serves 1-2 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	2	med	Maris Piper Potatoes
			Russet Potatoes
			Cold Water
			Table Salt *
			Driver's Non-Brewed Condiment **
			Heinz Malt Vinegar
		70%	Peanut Oil
		30%	Tallow
			Lard ***
	First peel the potatoes, then slice them lengthwise into approximately ¾" x ¾" chips.  Trim ends so that there are no points to burn and the chip is about 2"-3" long.  If you have a crinkle cutter... use it. Rinse the cut potatoes twice, or until the water runs clear, to leach out as much starch as possible.  Then in a pot of salted water bring to a rolling boil.  Cook until a paring knife just pushes into the chip but not all the way through, stirring them gently to poach evenly.  They should be a little ragged around the edges. Remove and drain in a colander.  Gently rinse potatoes to help cool without washing away the "fluff" that has begun forming on the surface of the potatoes.  Place UNCOVERED colander in fridge for at least an hour.  This will not only cool them but also dry them.  You want them as cold as your fridge, approx. 35º-45º Next, the first fry will be in the peanut oil only, at about 250º to 285º for 8-10 minutes.  Then remove from oil and cool again. When you are ready to serve them, drop them into the fryer again at 360º-375º, straight from the fridge, for about 5 minutes. Serve hot with a sprinkling of table salt and a dipping bowl of Driver's Non-Brewed Condiment. * Table salt crystals are to smaller and melt slower than kosher salt. ** The "vinegar" that the British use on their Fish-n-Chips is actually a mixture of ehtanoic acid, brown food colouring and caramel or malt flavouring (called Non-brewed Condiment).  The closest thing in taste to this mixture is Heinz Malt Vinegar.  (You can buy the British "Non-brewed Condiment" on Amazon UK) *** Lard will give a nice flavor, however, the smoke point is barely 370º.  Tallow is ~420º Enjoy.