Serves 4 225g Juliette potatoes sunflower oil sea salt flakes good quality aged balsamic vinegar
Pour sunflower oil into a deep sided heavy based saucepan to a depth of about 7.5cms and on a medium heat bring the oil up to a temperature of 140C. Leaving the skins on, slice the potatoes very thinly using a mandolin. When the oil reaches 140C drop some of the potato slices in – this is best done in batches as you don’t want to overcrowd the pan, and blanch in the hot oil for about two minutes. Using a slotted metal spoon remove the potato slices from the oil and place onto kitchen paper to drain. Make sure the oil is back up to temperature before repeating the process until you have blanched all the potato slices. When you are ready to serve, once again bring the oil up to 140C and again in batches carefully drop the potato slices back into the hot oil and fry to a golden colour. Remove the chips with a metal slotted spoon and place onto a warmed baking tray covered with kitchen paper to drain. Keep the chips warm while you cook the remainder and then finally as you serve them sprinkle with some sea salt flakes and as an option some good quality aged balsamic vinegar.