Start this dish with a little time to spare to allow the potatoes to chill before frying. You can even do it the day before.






Skill level

Average: 3.2 (64 votes)


  • 4 large, brushed potatoes, cleaned but unpeeled
  • 1½ litres canola oil, for deep-frying

Chip salt

  • ¼ cup salt
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp chilli powder
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin
  • ½ tsp citric acid

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 20 minutes

  1. Microwave the potatoes whole and unpeeled for 20 minutes and allow to cool to room temperature. Transfer to the refrigerator until ready to cook.
  2. For the chip salt, heat the salt in a dry frying pan and transfer the hot salt to a mortar and add the spices. Grind to a fine powder. This will make more than you need for this recipe, but it will keep in an airtight container for up to 3 months.
  3. Heat the oil in a large saucepan or deep–fryer to 200ºC. Cut the potatoes into thick chips and fry in batches for about 5 minutes or until golden brown. Toss some of the spice salt through the chips while they are still hot and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.