1: Top and tail each potato, then use an apple corer to cut out the centres. Remember, we are making round chips here. Bring a large saucepan of salted water to the boil over a high heat.
2: Add the potatoes, return the water to the boil and boil for about 5 minutes until tender, but still holding their shapes.
3: Use a slotted spoon to remove them from the water and leave them to drain. Dry well on a wire rack.
4: When the potatoes are completely dry, heat enough oil for deep-frying in a deep-fat fryer or heavy-based saucepan until it reaches 140°C.
5: Add the potatoes and fry for 8–10 minutes until the oil stops bubbling, which means all the moisture has been removed.
6: Use a slotted spoon to remove the potatoes from the oil, return them to the wire rack and leave to cool completely.
7: Fry the potatoes for a second time. Reheat the oil to 180°C. Add the potatoes to the fryer again and fry for 2–3 minutes until crispy and golden brown
8: Drain well on kitchen paper, sprinkle with salt.