Perfect chips

Maris Piper potatoes 1kg, peeled vegetable oil for deep frying potato flour 1 tbsp sea salt flakes to serve

• Cut the potatoes into 11/2cm-thick chips and put into a large bowl of cold water. Gently move around with clean hands to remove some of the starch, then drain.

• Cook the chips in a large pan of boiling salted water for 8-9 minutes or until the edges are just starting to soften, then drain really well. Carefully toss the chips in the colander to rough up the edges slightly. Put a cooling rack over a baking tray then lay all of the chips on top (with a little room around each) and leave to cool completely.

• Fill a pan no more than 1/3 full with vegetable oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips, in batches, for 7-8 minutes or until they are a light straw colour and have a crisp shell around them. Drain on kitchen paper and cool. The chips can be taken up to this stage in advance and kept lightly covered at room temperature.

• Carefully put the chips into a large bowl and sprinkle over the potato flour. Gently toss with your hands until fully coated (be careful as the chips may be fragile).

• Heat the oil to 180C or until a cube of bread browns in 30 seconds. Add the chips, in batches, and fry for 3-4 minutes or until deep golden brown. Drain on kitchen paper and sprinkle with sea salt flakes before serving.

PER SERVING 347 KCALS | FAT 10.7G SATURATES 1.3G | CARBS 54.2G | SUGARS 2.5G FIBRE 5.7G | PROTEIN 5.5G | SALT 0G