Air-Fryer Chips (Proper British)

The British chip is a different proposition from the American fry. French fries are skinny, uniform, slightly crisp throughout — designed for fast service and dipping in ketchup. British chips are chunky (half-inch square at the cross-section), with a thick crisp shell and a fluffy potato interior — designed to be eaten with a small wooden fork from a paper bag while walking along the seafront. Both are great. They're just different.

This recipe is the British chip. The technique is borrowed from the chip-shop deep-fry method, executed in the air fryer with less oil and less risk. The two-stage cook is the key: first at 320°F (160°C) to cook the inside through without browning, then at 400°F (200°C) to crisp the outside. Same logic as the classic double-fry method restaurant chip-shops use; the air fryer just makes it easier without the bowl of hot oil.

Maris Piper is the textbook potato for British chips. Floury, dry inside, high-starch — exactly what you want for the fluffy interior. King Edward also works. Avoid waxy varieties (red-skinned, baby potatoes) — they don't go fluffy.

The photo shows the platonic finish: chunky chips on a blue ceramic plate, with small bowls of mayo and ketchup. Visible sea salt on top. The chips have that craggy, almost-burnt-at-the-tip look that says "yes, these are properly cooked."