Peel the potatoes, and cut into 1cm sticks. When the potatoes are cut, drop them in a bowl of tepid water, and either let them soak for 15-25 minutes, or swish around, drain and cover with two changes of water. The goal is to remove as much starch from the surface of the potatoes as possible.
Place the potatoes in a large pan, and cover with cold water. Bring up to the boil, and leave to simmer for 20-25 minutes, or until the potatoes are fully cooked and just about hold their shape.
Carefully transfer the chips to a large tray. Chill the potatoes immediately: ideally, this would be in the freezer in order to remove as much excess water as possible, or the top shelf of the refrigerator. The potatoes need to be completely cold. If the potatoes were chilled in the refrigerator, they will need to be patted down with a dry tea towel or kitchen paper.
Pour the peanut oil in a deep pan: the oil needs to be be at least 6cm deep, and fill the pan halfway. Heat the oil to 130'C. Fry the potatoes in small batches for about 5 minutes, or until a light crust forms on the potatoes. Drain on paper towels.
Chill the potatoes: again, the freezer is the most efficient option. If the chips are to served at a later time, they can be transferred to the refrigerator for up to 3 days, once they are fully chilled.
Heat the peanut oil to 180'C.
Fry the potatoes in small batches until they are golden and crisp, about 8-10 minutes. Drain on paper towel, and sprinkle with salt.
«If allergies are an issue, a refine vegetable oil can be used instead. Alternatively,saturated fats such as coconut, duck or beef tallow will result in an even crisper texture.»
Although this recipe may sound like more work than it is worth, the results are so delicious, you may turn this into your go-to recipe! The resulting chips are so light, fluffy and crisp that you will never want to eat another chip again.