- 4 floury potatoes
- sunflower oil
- mayonaise, to serve
- ketchup, to serve
- malt vinegar, to serve
Peel the potatoes, slice into 1cm rounds, then cut each round into thin chips. Spread on a clean tea-towel, then pat as dry as possible with another tea-towel. Line 2 baking trays with kitchen paper.
Take a large, deep saucepan and fill to no more than one-third full with oil. Place over a medium heat and heat until a cube of bread added to it sizzles and browns in 1 minute. Carefully add a couple of handfuls of chips to the pan. Cook for 4-5 minutes, stirring occasionally so they don’t stick together, until soft but not golden. Remove with a slotted spoon and transfer to a baking tray. Repeat to cook all the chips.
Add more oil to the pan if necessary. Return to the heat and heat until a cube of bread added to the oil turns golden in 45 seconds. Second-fry the chips, in batches, for 2-3 minutes until golden and crisp. Remove with a slotted spoon and transfer to the other baking sheet. Sprinkle with sea salt. Set the hot oil aside safely to cool completely.
Serve the hot chips immediately while still crisp, with plenty of mayonnaise, ketchup or vinegar.