Ingredients:

  • 2 lbs (900g) Maris Piper potatoes (or Russet potatoes), peeled
  • Vegetable oil (or beef dripping, for extra flavour) for frying (at least 2 quarts/2 liters)
  • Sea salt, to taste
  • Malt vinegar (optional, for serving)

Instructions:

  1. Cut potatoes into even-sized chips (about ½ inch thick). Rinse chips thoroughly under cold water until water runs clear to remove excess starch. Soak chips in a large bowl of ice water for at least 30 minutes. Drain chips well and pat completely dry with paper towels.
  2. Heat vegetable oil in a large pot or deep fryer to 265°F (130°C). Fry chips in batches, being careful not to overcrowd the pot, for about 5-7 minutes, until just softened but not browned. Remove chips with a slotted spoon and place on a baking sheet lined with paper towels to drain. Allow chips to cool completely (at least 30 minutes).
  3. Increase the oil temperature to 320°F (160°C). Fry chips again, in batches, for 5-7 minutes, until lightly golden. Remove chips and drain on a clean baking sheet lined with paper towels.
  4. Increase the oil temperature to 375°F (190°C). Fry chips one last time, in batches, for 2-3 minutes, until deep golden brown and crispy. Remove chips and drain on paper towels. Immediately season with sea salt.
  5. Serve hot with your favourite dipping sauce or a generous splash of malt vinegar.