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.
If you share our passion for great food, sign up for regular recipe ideas to enjoy with your family.