Bring 'em on!
3 large floury potatoes – choose long potatoes rather than squat ones
½ cup olive oil
Flaky sea salt
1 Peel potatoes and cut into long fat fingers. Soak chips in cold water for 15 minutes. Drain, then pat thoroughly dry with a clean tea towel.
2 Heat olive oil in a large frying pan (a skillet; you’ll need a pan with a lid) over medium-high heat. When oil is hot, carefully lower in potatoes – they do not have to be in one layer. Immediately cover pan with a lid and turn heat to low. Cook for 10 minutes. Remove lid, inverting it quickly so moisture stays in the lid and doesn’t fall back into the pan.
3 Turn chips over with a slotted spatula and tongs. Drain off moisture from lid. Replace lid quickly and cook for a further 5 minutes. Remove lid, increase heat to medium-high and continue cooking until golden and crusty, turning chips frequently with a spatula. The chips should stay in clumps, not be separate. Don’t worry if they break apart – they are not meant to look like they were made under golden arches!
4 When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.
Photography Aaron McLean http://www.aaronmclean.com