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Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into evenly-sized, chunky chips (about the thickness of your index finger).

2. Place the sliced potatoes in a bowl of cold water to soak for 2-3 minutes, then drain; this will prevent early colouring and ensure you don’t end up with soggy chips at the end.

3. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Keep an eye on the clock, as you don’t want to overboil at this point and have your potatoes lose their shape.

4. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes; this will dry out your potatoes and allow them to become crispy once cooked.

5. Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. The tray should be large enough to accommodate all the chips in a single layer

6. When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added.

7. Return the tray to the oven for 45 minutes or until the chips are golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. Serve immediately.