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Peel the potatoes and cut into finger-thick chips. Parboil the chips in boiling salted water for 8 minutes or until cooked through but keeping their shape.
Drain in a colander and leave to steam until dry.
Heat a deep fryer to 180C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat.
Carefully fry the chips, for 5-6 minutes in batches, until golden crisp. Drain on kitchen towel, then sprinkle with sea salt.
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