Ingredients

Steps

• Peel potatoes and cut them into 1cm thick chips.
• Rinse chips under cold water and pat them dry thoroughly with kitchen paper.
• Heat a saucepan half-full of sunflower oil to 130°C.
• Fry half the chips for ten minutes until cooked through but not browned.
• Remove chips with a slotted spoon and drain on kitchen paper.
• Repeat the frying process with the remaining batch of chips.
• Reheat the oil to 190°C for the final fry.
• Fry all par-cooked chips for 5 minutes until golden and crisp.
• Drain on kitchen paper and season with salt and vinegar.