Cheats Guide to Perfect Chips

6 large floury potatoes, such as Maris Piper
1 litre sunflower or ground nut oil for deep-frying
Flaked sea salt, to serve

Serves 4-6

1. Peel the potatoes, shaving a little extra off one side to create a flat surface to rest on the board so that it doesn't wobble around when you're chopping the potatoes.

2. Cut the potatoes lengthwise into slices around 1.5cm thick, then cut these into thick chips.

3. Place all the potatoes in cold water to rinse off the starch. Drain and dry them with a clean tea towel.

4. Cook in boiling, salted water for around 3-5 minutes until just starting to soften, but not falling apart. Carefully remove from the pan using a slotted spoon, and place on a tray in the fridge for 30 minutes to firm up.

5. Fill a large pan with the oil, making sure that the pan is only half full, then heat to 180°C.

6. Place the chips in a chip basket and lower into the oil, alternatively if you don't have a chip basket, lower them in a few at a time with a slotted spoon, being careful not to splash yourself. Cook for 4-5 minutes until golden in colour and crispy on the outside, drain on kitchen paper. Sprinkle with a little sea salt and serve.