Chunky chips by Adam Smith

Wash and peel the potatoes.

Cut the potatoes into large chips roughly around 2cm/0.8 inches in height and width, and about 10cm/3.9 inches long.

Place a single layer on the bottom of a heavy-bottomed pan and cover in water which is around 8cm/3.1 inches above the top of the potatoes.

Add the salt and put on a medium heat. Bring to a simmer.

Simmer for 4 minutes before draining into a colander.

Allow to steam for around 5 minutes before shaking the colander to fluff up the edges.

Lay the chips on a flat tray in a single layer and leave in the fridge for 12 hours.

Heat clean oil in a deep fat fryer to 120°C/250°F and blanch the air-dried chips for around 8 minutes until soft at the core.

Season to taste with salt and malt vinegar.