Recipe from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones
I couldn’t write this book without including my favourite comfort food: chips. Let this recipe transport you to the great British seaside, tucking into a bag of hot, vinegary chips by the sea. Leaving the skin on the potatoes adds extra flavour, as well as being quicker to prepare. Simply scrub thoroughly before use.
500ml (17½fl oz/2 cups) sunflower oil, for frying
2 large Maris Piper potatoes, chopped into chunky chips
Generous sprinkle of malt vinegar
Pinch of flaked sea salt
Heat the sunflower oil in a deep-fat fryer to 130°C (265°F). If you don’t have a
deep-fat fryer, use a heavybottomed saucepan to heat the oil over a medium heat
until a test chip sizzles and floats to the top.
Use a slotted spoon to carefully add the potato chips to the oil. Fry for 8 minutes until starting to golden, then remove and set aside.
Increase the heat of the deep-fat fryer 190°C (375°F), or if you’re using
a heavy-bottomed saucepan, increase the heat to high.
Carefully place the par-cooked chips back into the pan for a further 4–5 minutes until golden
Serve while hot with malt vinegar and sea salt.