INGREDIENTS
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1 medium Maris Piper potato per person
Salt
Oil, for deep frying
Method
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Wash and dry the potatoes in their skins before cutting them into long chips that are the length of the potato (aim to cut them to be 1.5cm in width).
Place into a pan of cold water, allowing 20g salt per litre of water.
Bring to a simmer, then cook for approximately 8–10 minutes at a steady heat, then drain using a colander.
Give a light shake as this will help the edges to get nice and crispy when cooked.
Lay the chips out on a wire rack to dry out for a few hours.
Heat the oil to 140–160°C and cook for approximately 5 minutes, then drain on a wire rack.
Turn up the heat and deep fry at 190°C for 5 minutes until golden and crisp.
Drain and season with salt.