Method

Wash and peel the potatoes and towel dry with a sheet of kitchen towel. Cut the chips into index finger-sized pieces; try to keep the shapes as even as possible to ensure even cooking time. Tip: you can top and tail the potato to square it off which will give more even slices.

Fill a medium-sized saucepan (or a deep-fryer) with sunflower oil, you need the oil to be about 8 cm deep but be careful that it doesn’t come above halfway up the side of the pot. If it does, switch to a slightly larger pot. Place on a medium heat.

If you have a thermometer, use it to check the temperature – you want it to be around 140 ºC. If you don’t have a thermometer, use a raw potato to test. The chip should float but not brown too quickly. “Blanch” the chips in batches in this relatively cool oil for about 8 minutes until soft but not browned. Remove from the oil and place on a roasting tray lined with paper towels and allow to cool.

Once all of the chips have been blanched, turn the heat up. Again, if you have a thermometer, use it to check the temperature – you want it to be around 180 ºC. Place a chip in the oil again to test if need be; make sure that it’s floating and beginning to brown. Fry the chips for a second time in batches for about another 6-8 minutes, or until they turn an even golden brown.

Use a slotted spoon to remove the chips from the oil; drain on paper towel and season immediately with a generous sprinkling of Maldon salt.

Serve straight away with mayonnaise, tomato sauce and Sriracha sauce, or a combo of all three mixed together.

Get our tips for cooking the perfect French fry.