Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cut the potatoes into 1½cm-thick chips. Cook the chips in a large pan of boiling salted water for 5 minutes until just tender at the edges. Drain well, then cool on baking trays lined with kitchen paper.
Fill a large, deep pan no more than a third full with oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips in batches for 7 minutes each batch, or until lightly golden brown and just crisp. Drain on sheets of kitchen paper.
Turn up the heat so the oil reaches 180C or until a cube of bread browns in 30 seconds. Fry the chips again in batches for 2-3 minutes each batch until deeply golden brown. Drain on kitchen paper and season with sea salt flakes.