Dahl · Danny the Champion of the World

Dad’s Chips


Author: Dahl, Roald
Book: Danny the Champion of the World
Difficulty rating: Pride and Prejudice
Deliciousness rating: Exceeds Expectations

Part of Dad’s Roasted Pheasant Supper

“There are three things you must always have with roasted pheasant — breadsauce, potato chips, and boiled parsnips” (Dahl 158-160).

Did it measure up?

Lol. I mean, these chips were good. Definitely. How can deep-fried potatoes be bad, right? But is it worth the trouble of making your own chips? Absolutely not. Get the lard and tallow because fat makes everything taste better, but a bag of frozen fries turns out just as well — if not better — than cutting up your own potatoes and going through this everlasting rinsing + refrigeration + frying rigmarole!

Based on recipes from The Guardian  and The Caterer

Ingredients & Supplies:

IMG_5028All the animal fat.

  • 200 g of potatoes per person
  • Beef tallow and lard (enough to half-fill your pan when melted)
  • 2 tbs salt
  • 2 tbs white vinegar
  • Cooking thermometer


  1. Peel the potatoes.
  2. Cut into strips of your choosing. We like flat, wide ones, like steak fries.IMG_8809
  3. Put them in a pot with 2 tbs of salt and 2 tbs of white vinegar.
  4. Parboil for 10 minutes-ish, until just tender enough to poke with a knife (not falling apart).
  5. Rinse them in cold water to get the starch off (which will keep them from browning too quickly.)IMG_5035
  6. Lay them out to drain and dry on baking sheets lined with paper towels for 5 minutes.IMG_8811
  7. Heat your fat to 360 F. Add the chips and maintain the temp to about 340-350 F. Don’t overcrowd the pan. Cook for about five minutes until they’re cooked through but not browned. (Note: beef tallow smells kind of terrible, like barn.) Use your judgment about when to take them out — some have ends that turn browner.You don’t want them to over-brown. (We cooked them for about 4 minutes.)IMG_5046
  8. Lay them out on the paper-towel-lined baking sheets, and put them in the fridge until cold.

    At this point, we were like, “Is this really necessary?”
  9. Heat the fat to 400 F and refry the potatoes till golden-brown. Put the salt on them right when they come out, “while they’re still vulnerable,” as Emeril says.IMG_5068

Dahl, Roald. Danny the Champion of the World. Illus. Jill Bennet. New York: Puffin Books, 1975.

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