Chips will always be crispy with Nigella Lawson's 'game changing' tip

When it comes to homemade chips, even the most dedicated home cooks will confess that tackling it yourself can be a genuine nightmare. Whether it's hours spent following every step of Heston Blumenthal's triple-cooked chips, or eyelashes singed whilst dropping potatoes into scorching hot oil, the results don't always warrant the effort, reports the Mirror.

However, TV culinary queen Nigella Lawson has a revolutionary approach that requires absolutely no peeling, boiling or dangerous oil splashing. In fact, these hassle-free chips can be whipped up in just over half an hour, and what's more, they are absolutely scrumptious. On her website, Nigella confessed to borrowing the technique from the renowned Italian chef Cesare Pavese, whose restaurant she visited when travelling to Tuscany.

Pavese's approach involves placing raw, unpeeled potatoes in cold oil, which results in crispy chips with fluffy centres.

Nigella wrote: "This is revolutionary: you put the raw chipped potatoes into cold oil, then heat it up. It sounds crazy, but it works. You'd think it would make them unbearably greasy but in fact you end up with crisp, oil-free fries of utter fabulousness."

Nigella's admirers have been swift to embrace her brilliant Tuscan technique.

"OH MY GOD...these fries are a game changer. The flavour is amazing and so subtle. LOVE this recipe," posted one user.

Another announced that the chips are so moreish they've begun having them "twice in a week". If you're looking to elevate your chip game, whilst reducing washing up and cooking time, follow the recipe below.

Ingredients (serves four to six)

• 1½ litres corn oil or flavourless vegetable oil (for frying)
• One bulb garlic (cloves unpeeled)
• Eight tender top sprigs of a mixture of fresh thyme, rosemary and sage (or herbs of your choice)
• Maldon sea salt flakes (to taste)

Equipment

• Wide, heavy-based pan (approx. 28cm diameter and 11cm deep)
• Clean tea towel
• Pair of tongs
• Oven gloves
• Metal scoop

Method

Start by cutting the short ends off each potato (no need to peel) so it can stand vertically, then slice downwards into generous 1cm slices. Cut these into chips about 1cm thick.

As you go, pile the cut chips onto a clean tea towel. Pour the oil into your wide, heavy-based pan and tumble in the raw chipped potatoes.

Turn up the heat to high and bring to a boil, which should take about 5 minutes, keeping a close eye on that pan.

Allow them to bubble away without stirring for another 15 minutes. If the bubbles become too vigorous, turn down the heat slightly, but never take your eyes off it. (If you've got a thermometer, aim for 160C once boiling, then keep it steady between 150-160C).

Gently stir with tongs (wearing oven gloves) to free any stuck bits, before adding the unpeeled garlic cloves. Stir again, and cook for five to 10 more minutes until the chips are crisp outside and fluffy inside - test one (be careful, it's hot!).

When they're a pale gold colour and perfect, throw in the herbs, give it a minute, then scoop everything out onto a tray lined with double kitchen roll to drain. Remember to keep your oven gloves on when doing so, as your utensil may heat up from the oil.

Discard the paper, tip onto a plate, sprinkle with sea salt flakes and the remainder of your herbs and toss, before serving piping hot.

And for an extra twist, why not try grating over some parmesan for the ultimate Italian-style cheesy chip.