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Piccadilly Chips
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Piccadilly Chips

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Soak 30 minutes
Total Time 1 hour 5 minutes
Servings 2 servings
Calories 168 kcal

Ingredients

  • Russet potatoes
  • Frying oil {Word on the street is, peanut oil works best. We use Canola, so it really is up to you.}
  • Salt

Instructions

  1. Peel the potatoes and slice them into 1/2-1 inch cubes.
  2. Place the potatoes in a bowl of cold water and let them soak for 30 minutes.
  3. Meanwhile, pour enough oil into your pan until it comes up about a third of the way up. {A little less is okay, but more isn’t. This would cause a risk of the oil boiling over.}
  4. Heat the oil to about 375°F.
  5. Drain and dry your potatoes, place in a frying basket, and lower them into the oil slowly. {Or if you’re ghetto like us, you can use a metal spoon and place scoops of potatoes into the oil.}
  6. When the potatoes are covered and the bubbling has slowed down, cover the pan and cook them for about 6 minutes. {This is to cook them – they shouldn’t be brown when you take them out.}
  7. Now, take the potatoes out of the pan and allow the oil to heat back up to around 390°F.
  8. Put the potatoes back in the pan and cook until brown. {Around 5-7 minutes.}
  9. Remove them and place on papers towels to let the excess oil drain. {Pat dry if necessary.}
  10. Salt generously and serve warm.

Recipe Notes

Note: I’m not going to give specific amounts on the ingredients because it really is dependent on how many you are cooking for and how big/small of a pot you are using. If it helps, 2 potatoes were just great for Zachary and me to split.

Nutrition Facts
Piccadilly Chips
Amount Per Serving
Calories 168 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 11mg0%
Potassium 888mg25%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 2IU0%
Vitamin C 12mg15%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.