📝 About This Recipe
A quintessential British comfort classic, this dish is the soul of post-pub fare and cozy rainy afternoons. We elevate the humble chip by double-frying Maris Piper potatoes for a glass-like crunch, then smothering them in a rich, velvety onion-infused beef gravy and a generous helping of sharp mature cheddar. It’s a harmonious marriage of salty, savory, and gooey textures that defines the best of British soul food.
🥗 Ingredients
The Chips
- 1.5 kg Maris Piper or King Edward potatoes (peeled and cut into 1.5cm thick batons)
- 2 liters Vegetable oil (for deep frying)
- 1 tablespoon Sea salt (to taste)
The Rich Pub Gravy
- 50 g Unsalted butter
- 1 piece Small yellow onion (very finely grated)
- 40 g All-purpose flour
- 600 ml High-quality beef stock (warmed)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Marmite (optional, for deep umami color and flavor)
- 1/2 teaspoon Black pepper (freshly cracked)
The Toppings
- 200 g Mature English Cheddar (coarsely grated)
- 50 g Red Leicester cheese (for color and extra melt)
- 1 tablespoon Fresh chives (finely chopped for garnish)
👨🍳 Instructions
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1
Place the cut potato batons in a large bowl of cold water for at least 30 minutes to remove excess starch. This ensures a crispier chip.
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2
Drain the potatoes and pat them thoroughly dry with a clean kitchen towel. Moisture is the enemy of a crisp chip.
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3
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 140°C (285°F). We are starting with a 'blanching' fry.
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4
Fry the chips in batches for about 6-8 minutes. They should be soft and cooked through but not yet browned. Remove with a slotted spoon and drain on paper towels.
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5
While the chips rest, start the gravy. Melt the butter in a saucepan over medium heat and add the grated onion. Sauté for 3-4 minutes until translucent.
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6
Whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the paste turns a light nutty brown color.
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7
Gradually pour in the warm beef stock, whisking vigorously to prevent lumps. Add the Worcestershire sauce, Marmite (if using), and black pepper.
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8
Simmer the gravy for 10 minutes on low heat until it thickens enough to coat the back of a spoon. Keep warm on the lowest setting.
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9
Increase the oil temperature to 190°C (375°F) for the second fry.
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10
Fry the blanched chips a second time for 2-4 minutes until they are deeply golden and audibly crunchy. Work in batches to maintain oil temperature.
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11
Drain the golden chips in a bowl lined with paper towels and immediately toss with sea salt while they are still hot.
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12
Arrange a generous pile of hot chips in a shallow bowl or on a serving platter.
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13
Immediately sprinkle the grated Cheddar and Red Leicester over the hot chips, allowing the residual heat to begin the melting process.
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14
Ladle the piping hot gravy directly over the cheese so it melts into the nooks and crannies of the chips.
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15
Garnish with chopped chives and serve immediately while the cheese is stringy and the chips are still crisp.
💡 Chef's Tips
Always use a floury potato variety like Maris Piper; waxy potatoes won't get that iconic fluffy interior. Don't skip the double-fry method; the first fry cooks the inside, the second fry creates the crunch. For the best melt, grate your own cheese from a block rather than using pre-shredded bags which contain anti-clumping starches. If your gravy gets too thick, whisk in a splash more stock or water to loosen it to a pourable consistency. If you want a vegetarian version, swap the beef stock for a rich mushroom or onion stock and replace Worcestershire sauce with soy sauce.
🍽️ Serving Suggestions
A cold pint of British Ale or a crisp Apple Cider balances the richness perfectly. Serve alongside a side of mushy peas for the full 'Chippy' experience. Add a splash of malt vinegar to the chips before the gravy for an authentic tangy kick. A dollop of caramelized onion chutney on the side adds a lovely sweetness. For a main meal, serve with a warm crusty bread roll to mop up the remaining gravy and cheese.