Ingredients:

  • 1.5 kg (3.3 lbs) Maris Piper or Russet potatoes, peeled and cut into 1cm x 3cm (1/2 inch x 1 inch) chips
  • Vegetable oil or groundnut oil, for frying
  • Sea salt flakes, to taste

Instructions:

  1. Place the cut chips in a large bowl of cold water. Soak for at least 30 minutes (or up to a few hours) to remove excess starch.
  2. Drain and rinse the chips thoroughly. Add the chips to a large pot of cold water and slowly bring to a simmer over medium heat. Simmer gently for 15-20 minutes, or until the chips are just starting to soften around the edges.
  3. Carefully remove the blanched chips with a slotted spoon and spread them out in a single layer on a baking sheet lined with paper towels. Allow to cool completely – preferably in the fridge for at least 2 hours.
  4. Heat the oil in a deep fryer or large pot to 130°C (265°F). Fry the chips in batches for about 5-7 minutes, or until lightly golden and starting to crisp.
  5. Remove the chips from the oil and spread them out on a fresh baking sheet lined with paper towels. Let them cool completely again.
  6. Increase the oil temperature to 190°C (375°F). Fry the chips in batches for 2-3 minutes, or until golden brown and super crispy.
  7. Remove the chips from the oil, drain on paper towels, and immediately sprinkle with sea salt flakes. Serve hot and enjoy your perfect crispy fry!