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Ingredients (Serves 6)

2kg Maris Piper potatoes, peeled and cut into chunky steak-style chips

Groundnut or Vegetable Oil

Sea Salt

Method

Place the cut chips into a pan under running cold water for 5 minutes to wash the starch off.Ìý

Place the potatoes in a large saucepan and cover with water until submerged by 8cm or so to allow the chips to have room to move. Place the pan over a medium heat and simmer until the chips are almost falling apart – approximately 20 minutes, depending on the size of your chip. You will inevitably lose a few chips at this stage

Carefully remove the chips with a slotted colander spoon or a small sieve and place them on a cooling rack. Allow these to air dry until cool. This allows unwanted moisture from the outside of the potato to evaporate and the starch to set.Ìý

Heat a deep-fat fryer or a deep pan with oil to a depth of around 12cm to 130c and fry the chips in small batches for approximately 7 minutes until a light crust forms. Remove from the oil, drain on kitchen paper and allow to cool. At this stage the chips can be kept in the fridge for 3 days if they are not all required.

Heat the oil in a deep-fat fryer or deep pan to 180c and fry the chips for 5 minutes until golden. Drain and sprinkle with sea salt.

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