Chips! [Redux]

Catch up ... Chips!

Yes, that's Fries, French Fries or Pommes Frites in other popular languages - the key difference is, the English Chipped Potato (Chip) is cut much thicker than its European and North American counterparts.

Chips represent a huge pack of carbohydrate and fat energy with a potentially high glycemic load ... unless they're eaten with fat.

Simply put, fat slows the digestive process dramatically lowering the glycemic load. Want to know more? Check out J Stanton's article on Fat and the Glycemic Index: The Myth of Complex Carbohydrates.

To work ...

Peel and slice up a good sized potato per person into thick chips.

Par boil by placing into cold water and raising the water to the boil. As soon as the water begins to boil, drain and set the chips out to steam off - we want them dry, so pat them with a kitchen towel, too.

In a large skillet, soften a good helping of goose fat. Goose fat is perfect for frying, with a high smoke point and a great flavour.

Normally, chips are deep fried - I'm shallow frying them here (hence, the redux) so they're more like sauté potatoes, but still have that outside crunch and powder softness in the middle.

And, these are more fun - they're crinkle cut!