Trim and peel the round edges from <quantity>1<unit>Kg</unit></quantity> of floury potatoes

Cut them lengthways into sticks that are roughly <quantity>2<unit>cm</unit></quantity> thick

Transfer the potato to a large bowl filled with water

Leave to soak in the water for at least 30m and up to 1d in the refrigerator

Bring water to a boil in a medium pot and add salt to taste

Add the potatoes and simmer over low heat for about 20m until they're almost falling apart

Carefully transfer the potatoes from the water to a rack using a slotted spoon. Leave them to steam off at room temperature until they've cooled completely

Fill a medium pot with oil halfway and preheat to <temperature>135<unit>°C</unit></temperature>. Fry the chips, in batches if necessary, until a lightly golden crust starts to form on the outside

Remove from the pot using a slotted spoon. Place them on some paper towels and let them cool down completely

Heat the oil to <temperature>180<unit>°C</unit></temperature> and fry the chips for a second time until deep golden brown. Transfer to a bowl lined with paper towels to soak the excess oil

Season with salt to taste. The chips are ready

Enjoy!