• A couple of pounds of good starchy potatoes, like russets.
  • Groundnut oil
  • Salt


Peel and cut the potatoes into the thickness that you like – on the thick side gives the best results – and soak in cold water for at least 30 minutes.

A deep fat fryer is optimal, but failing that, a deep pan and a fat thermometer that tells you when your groundnut oil (please use this and not another oil) has reached 140-150 degrees C – but no hotter.

Dry the chips – and I mean really dry them. You want no wetness when they hit that hot oil.

Fry for seven minutes – in batches if necessary – then lay them, without them touching, on a clean baking sheet and let them relax for 15 to 30 mins.

Crank up the oil to exactly 190 degrees C and refry for two to three minutes, in batches if necessary, until they have achieved your preferred level of browned.

Drop them into a bowl lined with a towel, salt and serve. You will not be disappointed.