Potatoes, olive oil
This recipe was inspired by Heston Blumenthal, one of my culinary heroes and it really does make the perfect chips. It's well worth the preparation.
1) Peel and slice your potatoes into batons (or leave the skin remaining for extra flavour) and parboil in salted water for 7 minutes.
2) Drain and completely dry the chips using kitchen roll, then lay out on a baking tray covered with lightly oiled kitchen foil so that they don't stick. Drizzled the chips with more olive oil, cover in cling film and put in the fridge to cool for an hour, turning them once to ensure the oil coats them evenly.
3) Remove the cling film, sprinkle the chips with salt and put into a hot oven for 15 minutes.
4) Turn the chips over (gently - they will still be soft and vulnerable to breaking in half!) to ensure the oil is evenly coated and put back in for a further 15 minutes.
5) Turn the chips again, this time also rotating them so that the chips from the edges of the baking tray are in the centre. You will notice that these have already started to colour. Pour away all of the oil from the baking tray.
6) Put back in the oven for a final 15 minutes and then serve, golden brown and crispy (without being greasy) but fluffy in the centre.