Bramasole

Chips

1.4 kg potatoes (not a starchy type)
vegetable oil for deep frying
salt to season

Peel potatoes and cut into thick 1.5cm lengths.
Place in a medium saucepan filled with cold water and bring to the boil.
Simmer for 10 mins.
Remove from heat, drain well and pat dry.
Place in a single layer on a tray lined with paper towel and refrigerate until cold.
Heat oil in a deep fryer to 180C.
Cook chips in batches for 5-6 minutes, until crisp and golden. Remove and drain on fresh paper towel.
Keep warm in a warm oven.
Season with salt and serve.