Peel and cut the potatoes

• Peel the potatoes and square them off, keeping the trimmings for another use such as soup.
• Cut into even chips of roughly 2 cm square; the length doesn't matter.

Rinse the starch off

• Rinse the chips in cold water until the water runs clear, removing the surface starch.

Boil until fork tender

• Add the chips to a pan of cold salted water and bring to a gentle boil.
• Boil gently until the chips are just fork tender.

Drain and chill

• Drain the chips and spread them on a wire rack.
• Leave uncovered in the fridge until completely chilled.

First fry at 130 °C

• Heat the oil to 130 °C and fry the chips.
• Return them to the rack and dry again in the fridge or freezer; they can be kept at this stage until needed.

Final fry at 175 °C

• Heat the oil to 175 °C and fry the chips a second time until golden and crisp.

Season and serve

• Toss the chips with sea salt and serve immediately.