Peel the potatoes and wash them, then slice them in to 1.5 cm wide sticks.
Wash them again and dry them in a clean dishcloth.

Cook for the first time in the oil heated to 150°C, for 7 to 8 minutes. Do not place too many in the chip pan at once: for 1 kg of potatoes, cook 1/3 of the chips at a time.

Allow the chips to cool down.

Cook a second time in the oil heated to 190°C for approximately 3 minutes (they should be crispy and not hard).

Serve the chips immediately with ground salt.

N.B.: Do not salt the chips before serving or they will go soggy.