Square off 4 sides of each potato, then cut into 5mm slices.
Stack each slice 2 or 3 at a time, then cut each sthack into thin 5mm sticks.
Drop the chips into a large pan of cold water for 30 minutes to get rid of excess starch.
Drain in a colander, then tip into a clean tea towel.
Gather into a bag, twist well, then whirl a few times in a large circle to spin out the water. This may be best done outdoors.
Heat a deep-fat fryer, a third full of oil, to 180°C.
Fry the sticks, 2 handfuls at a time, in a chip basket for about 2 minutes until they are a crisp, russet Brown.
Tip onto a paper-lined tray, then sprinkle with a little more salt.
2 servings