300g potatoes (look for Yukon Gold), cut into chips
Oil, for frying
50g Maldon sea salt
50g thyme leaves
1 . Blanch the potatoes in boiling water for 15 minutes.
2. Cook the potatoes in low temperature oil (about 110C) for another 20 minutes.
3. When ready to serve deep- fry in a hot fryer at 180C until golden and crisp.
4. Mix the salt and thyme leaves together and sprinkle over the hot chips.