Put the potatoes in a large pan of salted cold water, boil for 7 mins or until tender. Drain, return to pan and fluff edges
Heat the oil, test with a little piece of potato then when it starts to cook, add the chips for about 6-8 mins, just to crisp, not brown - remove and dry on kitchen roll, cool in the fridge for about 30 mins
Reheat the oil to about 180 degrees C and cook for about 5 mins to cook until golden brown, drain and sprinkle with sea salt if required
Once par boiled, when returning to the pan, shake gently not to break the chips
Be careful handling hot oil, cook on a back ring for safety
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