Gather the ingredients.

Cut the potatoes into 1cm slices then slice these into 1cm-wide chips.

Place the chips into a colander and rinse under cold running water.

Place the washed and dried chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.

Drain through a colander.

Then dry thoroughly with a tea cloth or kitchen paper.

Heat the oil to 160 C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them.

Once they seem drier and slightly cooked remove from the fat and drain on kitchen paper.

Keep covered and at room temperature until needed.

Reheat the fat to 190 C and cook the chips until golden and crisp about 5 to 8 minutes.

Serve immediately.Enjoy