Classic British Chip Butty

Step 1

Peel potatoes and cut into thick chips, about 1/3 inch wide and 3 inches long.

Step 2

Soak chips in cold water for 15 minutes. This removes excess starch and helps them crisp.

Step 3

Drain chips thoroughly and pat dry with a clean kitchen towel.

Step 4

Heat oil in a large heavy-bottomed pot to 320°F (use a thermometer). Temperature is critical.

Step 5

Add chips in batches — do not crowd the pot. Fry 8–10 minutes until pale golden and tender inside.

Step 6

Remove chips with a slotted spoon and drain on paper towels. Increase oil temp to 350°F.

Step 7

Return chips to hot oil in batches for 2–3 minutes until deep golden and crispy on the outside.

Step 8

Drain on fresh paper towels. Season immediately with salt and pepper while still hot.

Step 9

Split bread or buns and butter each half generously while chips are still warm.

Step 10

Pile hot chips into bread, drizzle with malt vinegar, and serve immediately.