Twice-cooked hand-cut chips

Cut the potatoes into even-sized chips or thin wedges and pat dry with paper towels.

Heat a 5cm depth of oil in a medium saucepan over medium heat (or the recommended depth in a deep fryer). Cook the potato chips in small batches for 3-4 minutes until they are just tender but not coloured, drain on paper towels and set aside.

When ready to serve, increase the heat of the oil, return batches of chips to pan and cook for a further 3-4 minutes or until crisp and golden. Drain on paper towels, sprinkle with sea salt while still hot and serve.