method
1. Peel the potatoes and cut into chips. Add to a pan of boiling salted water, cover and bring to the boil, then boil for 2 minutes. Drain well, then pat dry with kitchen paper.
2. Now tip the par-boiled potatoes into a large nonstick roasting tin, toss with the olive oil and season with sea salt.
3. Roast at 240°C (220°C fan oven) for 40 minutes or until golden and cooked, turning from time to time. Drain on kitchen paper and serve.
