The ultimate chips

A technique developed by Heston Blumenthal in his search for perfect chips. Once you've eaten these chips, you'll never want anything else! It may not make much sense, but it is important to use floury potatoes in this recipe. This will produce chips that are soft and squidgy on the inside and super crunchy on the outside. Also think about the type of oil or fat you will use for deep-frying as that will also make a difference. Here we use olive oil suitable for deep-frying, but how about beef tallow? 

Makes 4kg.